LYNNE BAIN has made a delicious curry this month. But she hasn’t used the stock-standard, plain old chicken. No, it’s something much more exotic — magpie goose.
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A magpie goose has a fine texture to its meat. In fact, it can be quite tender.
Possibly due to its reasonable fat content (you may even have to trim some fat off), magpie geese legs and marylands (thigh with drumstick attached) are suitable for sautéing.
Magpie geese can be hunted legally in the Northern Territory, but this recipe is also suited to home-grown, small-farm poultry.
Handy hint one: Either chicken or turkey meat, preferably dark turkey meat, can be substituted for the magpie goose in the following recipe.
Handy hint two: You could use either Greek yoghurt or sour cream instead of plain yoghurt.
Handy hint three: In the presentation photograph here, the goose legs are served on a bed of rice; you can serve them with any side dish of your preference, including small pasta, polenta, couscous or even a mashed root vegetable like sweet potato or parsnip-beet combined.
Tikka Curried Magpie Goose
INGREDIENTS
100ml plain yoghurt
Juice from either 1 lime or 1 lemon
1-2 tbsp prepared tikka paste
6 magpie goose marylands (thigh and drumstick)
1-2 tbsp cooking oil (not shown in photo)
½ red chilli, finely chopped
Handful of coriander leaves, roughly chopped
1 green shallot, finely sliced
METHOD
Step 1: In this case, these are field-butchered wild geese legs. Most times they’ll benefit from a little home-kitchen tidy up, trimming and/or feather removal.
Step 2: These legs/marylands will be stove-top cooked in a tikka curry paste. To make the tikka curry paste mixture, start by combining the yoghurt, tikka paste and the lime juice.
Step 3: Mix/stir the paste ingredients together until thoroughly combined.
Step 4: Reserve a little of the tikka paste mixture for use later in the recipe. Decant some of the tikka paste mixture into a slightly larger container, and begin coating the goose marylands.
Step 5: Coat the marylands on both sides.
Step 6: Add the goose marylands to the remaining tikka paste mixture and turn them over to thoroughly coat the goose meat.
Step 7: In a heavy-based frypan, heat the cooking oil over a medium heat. Add the coated goose to the pan. With all of the goose added to the pan, sauté on one side until the meat is golden brown.
Step 8: Now turn the goose over and sauté on the other side. Place a lid on the pan and continue to cook over a low heat until the goose is just cooked through.
Step 9: Preparing to serve, spread the remaining tikka paste mixture over the cooked goose.
Step 10: Serve the tikka curry magpie goose with a side or bed of steamed rice. Sprinkle the remaining chopped chilli, coriander leaves and green shallot over the top of the goose.
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