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Kubab Khanz

A goose stuffed with a spiced minced meat mixture, raisins, and almonds, then roasted over charcoal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Coriander and ginger match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 3,504 recipes mention both. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

The recipe

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the goose

  1. Clean the goose and wash it in water two or three times.

  2. Dip the goose in hot water and prick it all over with a fork.

  3. Soak the goose in a mixture of water, ground anise, and ground coriander for two hours.

  4. Wash the goose and rub it with ½ cup ghee, then wash again.

  5. Soak the goose in water mixed with ground sandalwood for two hours and wash again.

  6. Rub the goose with minced onions, minced ginger, and salt, then set aside.

Make the stuffing

  1. In a pan, fry minced meat with fried onions, ground coriander, water, and salt until well mixed.

  2. Fry additional minced onions and grind them with the curry mixture.

  3. Add the cleaned raisins to the meat mixture.

  4. Stuff the meat mixture into the goose and sew it up.

Roast and finish

  1. Place the goose in a saucepan with enough water and boil gently until half cooked.

  2. Remove the goose and place it on a spit over a charcoal fire.

  3. In the gravy from boiling, grind roasted almonds and rice, then mix with curry spices and ghee.

  4. Baste the goose with this mixture until properly roasted.

  5. Once done, rub the goose with a little ghee and remove it from the fire.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Coriander + gingertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,504 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Raisin + almondtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Coriander + anisetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together86 recipes

    Shared aroma: myristicin (spice, warm).

  4. Almond + ricetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,437 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  5. Coriander + ricetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,686 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Goose
Is the main body of the dish, carrying the stuffing and taking on the flavours of the soaks and rubs.
Ghee
Adds richness and fat, helping the goose brown and carry the spices during basting.
Raisins
Add sweetness and a soft, chewy texture to the stuffing.
Roasted almonds
Add body and nutty flavour to the ground basting mixture, thickening it slightly.
Rice
Ground into the basting mixture, it thickens the gravy and gives it body.
Ground coriander seeds
Contribute citrusy, aromatic flavour to the soak and the stuffing.

The step that matters

Boil gently until half cooked, then roast. Boiling first cooks the goose through without drying the skin, while the later roasting over charcoal browns it. Boiling too hard can toughen the meat and break the skin, so the heat must stay gentle.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (ghee, coriander, anise, ginger, raisin, almond, rice):

  1. Capsicumbetter flavor fit
  2. Carrotbetter flavor fit
  3. Tomatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against ghee, coriander, anise, ginger, raisin, almond, rice. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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