Indian Dumpode Goose

Indian Dumpode Goose is a traditional Anglo-Indian recipe from the 1860s for a classic dish of boned goose stuffed with fried beef and beef suet flavoured with curry spices. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Indian Dumpode Goose.

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Beef Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869. The recipe comes at the end of the section on PORTUGUESE CURRY (VINDALOO OR BINDALOO), so this is a Vindaloo curry paste or a curry paste from Goa.

Original Recipe

147.–Dumpode Goose (Indian Way)

Take a good fat tender goose; feather, clean, and bone it carefully without destroying the skin; when
every bone has been removed, pour into the goose a mixture composed of a dessertspoonful each of
mustard, sweet oil, and mixed sauce.

Take all the bones and the giblet, the liver excepted, and make a good gravy seasoned with pepper,
salt, soup herbs, and bay-leaves. Mince very fine three pounds of beef, a quarter of a pound of beef
suet, a quarter of a pound of fat bacon, and the liver of the goose. Take of chopped garden herbs a
tbspful, powdered black pepper a dessertspoonful, mixed hot spices finely powdered a
dessertspoonful, finely-grated bread-crumbs two tbspfuls, salt a dessertspoonful, and essence
of anchovies, if liked, one tspful. Mix the above well together, and stuff the goose.

Melt two chittacks and a half or five ounces of ghee; put in the goose, and pour over it the soup
made of the bones and giblet, and allow it to stew until quite tender; then glace the goose, as also
some boiled turnips, carrots, onions, and potatoes, and serve up hot, surrounded with the vegetables
and some English pickles.

Modern Redaction

Ingredients

1 oven-ready goose, boned
1 dessertspoon prepared mustard
1 dessertspoon groundnut oil
1 dessertspoon curry sauce
1kg beef, finely minced
115g shredded beef suet
liver from the goose, finely chopped
1 tbsp mixed herbs, finely chopped
1 dessertspoon freshly-ground black pepper
2 tsp chilli powder
1/2 tsp ground ginger
1/2 tsp ground cardamom seeds
2 tbsp finely-grated breadcrumbs
2 tsp salt (or to taste)
1 tsp anchovy essence
150g ghee

For the Stock:
giblets and neck from the goose
bones from the goose
salt and freshly-ground black pepper, to taste
1 bunch of mixed herbs

Method:

Take the bones, the neck and the giblets of the goose (except the liver) and place in a pan with the mixed herbs. Season to taste with salt and black pepper, pour over 2l water, bring to a simmer and cook for about 80 minutes, or until you have a good stock.

In the meantime, mix together the mustard, groundnut oil and curry sauce. Use this to brush the inside of the goose. In a bow, mix together the minced beef, shredded beef suet, chopped goose liver, chopped herbs and ground spices with the breadcrumbs. Season to taste then work in the anchovy essence. Use this mixture to stuff the goose.

Melt the ghee and pour into the goose then sew the openings closed. When the stock has cooked sufficiently, place the goose in a roasting tin, strain the goose bone stock, pour over the goose, cover the pan and transfer to an oven pre-heated to 180°C and bake for about 90 minutes, or until the goose is thoroughly cooked through.

Serve hot accompanied by pickles and boiled vegetables.