Hi curry lovers!❤️. I recently cooked a Madras using goose breast meat instead of lamb. After defrosting the goose breast, i cut it into chunks and soaked the meat in brine in the fridge for 24 hours. I then tipped away the brine and thoroughly washed the meat in cold water. I then dried the meat, and coated it with madras powder, and marinated it for a further 24 hours.I then cooked the curry as normal in a pan until I added the meat to the curry, at which point I transferred the curry to a hot slow cooker. I then cooked the curry on low for 66 and a half hours, the result was amazing!

Posted by Paul Coates at 2025-10-18 09:54:09 UTC