Braised goose leg Indian style

Ingredients for 4 servings:

• 2 goose leg(s) (approx. 950 g)
• 2 tbsp oil
• 4 cloves garlic
• 1 chili pepper(s), red
• 1 tsp cumin
• 1 tsp mustard seeds, yellow
• 2 sprigs rosemary
• 2 onions
• 425 g tomatoes, peeled
• n. B. Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with almond broccoli as a vegetable side dish

Deseed and chop the chili pepper. Crush the garlic, chili, cumin, and mustard seeds in a mortar and pestle. Score the skin of the legs in several places and rub the spice mixture vigorously into the goose legs. Place in the refrigerator for about 1 hour. Peel and dice the onions. Heat the oil in a medium-sized casserole dish. Brown the goose legs. Add the onions and brown them. Add the tomatoes and crush them with a wooden spoon. Add the rosemary sprigs whole. Season with salt and pepper to taste. Place the braised meat in a roasting pan in the oven at 180°C for about 90 minutes and continue cooking. The legs go well with almond broccoli and rosemary potatoes or dumplings, for example.