Roast goose breast mappas with aloo podimas

Preparation time
less than 30 mins

Cooking time
30 – 40 mins

Serves 4

Aloo podimas are new potatoes with mustard seeds and curry leaves.
If you prefer you could use duck breasts or even large chicken breasts with the skin on instead of goose.

By Vivek Singh


  • 2 large goose breasts, skin-on and scored
  • 1 tbsp vegetable oil

For the marinade

  • 5cm/2in cinnamon stick
  • 2 bay leaves
  • 4 cloves
  • 1 tsp peppercorns
  • 1 tsp fennel seeds
  • ¼ tsp ground turmeric
  • ½ tsp chilli powder
  • 1 tsp salt

For the sauce

  • 3 tbsp vegetable oil
  • 2.5cm/1in piece fresh ginger, peeled and cut into matchsticks
  • 12 curry leaves, preferably fresh
  • 1 red onion, sliced
  • 4 green chillies, slit
  • ¼ tsp ground turmeric
  • 1 tbsp ground coriander
  • 235ml/11½oz duck or chicken stock
  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • 1 tsp garam masala
  • 235ml/11½oz coconut milk

For the aloo podimas

  • 600g/1lb 5oz new potatoes, washed
  • 1 red onion, finely chopped
  • pinch asafoetida
  • 2 green chillies, cut in half lengthways
  • 2.5cm/1in piece fresh ginger, peeled and finely chopped
  • 1 tsp ground turmeric
  • 1½ tsp salt
  • 2 tbsp finely chopped coriander
  • 1 lemon, juice only

For tempering

  • 1 tbsp vegetable oil
  • 10 curry leaves, preferably fresh
  • 1 dried red chilli
  • 2 tsp black mustard seeds


  1. Finely grind all the marinade ingredients together and rub over the goose breasts making sure to rub the spices into the incisions on the skin. Set aside for 30 minutes.

  2. Preheat the oven to 160C/140C Fan/Gas 3.

  3. To make the sauce, heat the oil in a saucepan, add the ginger, curry leaves and onion and sauté over a medium heat for 4–5 minutes until soft. Add the green chillies, turmeric and coriander and sauté for 2 minutes. Add the stock, vinegar and salt and simmer for 5–6 minutes. Add the garam masala and coconut milk and simmer until the sauce thickens enough to coat the back of a spoon.

  4. Heat a tablespoon of oil in an ovenproof, heavy-based frying pan and sear the goose breasts on the skin side over a medium heat for 6–8 minutes until the skin is crisp and much of the fat is rendered in the pan. Turn over and sear the other side for a couple of minutes, then place in the preheated oven for 3–4 minutes. Remove and rest for 5 minutes.

  5. To make the aloo podimas, bring a pan of salted water to the boil. Add the potatoes and simmer for 12–15 minutes or until tender. Drain well and set aside.

  6. When the potatoes are cool enough to handle, peel them and set aside. They need to be marble sized so cut them into two if they are very large.

  7. For the tempering, heat the oil in a large, heavy-based frying pan to smoking point and add all the tempering ingredients. When the seeds crackle and the curry leaves crisp up, add the red onion and cook over a medium heat for 3–4 minutes stirring continuously.

  8. Add the asafoetida, green chillies, ginger, turmeric and salt and stir over a high heat for 30 seconds. Add the potatoes and stir to mix the tempering evenly through the potatoes. Cook for another 2–3 minutes, then sprinkle over the coriander and finish with lemon juice.

  9. Slice the goose and arrange on a serving platter. Serve with the sauce and the aloo podimas.