Cumin fried Carrot and Pea Curry
Gajar Muttar di Sabjee
We have a roast every Sunday and at Christmas I will indulge in a lovely fat goose. I know it's not everyone's choice but because I prefer dark meat and I love duck, goose is always my preferred choice. The wonderful dark meat means that goose can really take on some gorgeous seasonal flavours and it works perfectly with all those delicious Christmassy fragrances from cloves to star anise.
This recipe is all about creating something really special so I have used my favourite spices to make a rub and cooked the bird with lots of vegetables and fruit for the gravy. Prick the skin of the bird so all the fat melts away. Make sure you keep that lovely fat (there will be a lot) by pouring it into jars for your weekly roasties.
|Typical values*||per Serving|
|of which saturates (g)||1|
|of which sugars (g)||21|