Ingredients for Rabbit Curry:
- 1 rabbit – cut into six pieces
- 2 tablespoons gram flour – for dusting
- 3 tablespoons vegetable oil or ghee
- 1 inch cassia or cinnamon stick
- 1 teaspoon cumin seeds
- 4 green cardamom pods
- 1 bay leaf
- 2 onions – finely chopped
- 2 tomatoes – finely chopped
- 1 green chilli – smashed into a paste
- 1 tablespoon garam masala
- 1 tablespoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chilli powder
- 3 tablespoons finely chopped coriander
- Salt and pepper to taste
Instructions for cooking Rabbit Curry:
- Start by making a tarka with the oil and spices. Heat the oil until quite hot over medium high heat.
- When hot but not yet smoking, toss in the cassia, cumin seeds and cardamom pods.
- Move the spices around in the oil and be careful not to burn them.
- Now dust the rabbit pieces lightly in the flour and add them to the pan.
- Being very careful not to burn your spices, brown the rabbit pieces. Don’t worry too much about browning, just be sure not to burn the spices.
- Once lightly browned, add the onions and coat the meat with them.
- Allow to fry over medium heat until the onions are translucent and soft and then add the tomatoes and green chilli paste
- Sprinkle the garam masala, cumin powder, coriander and chilli powder into the pan and stir well to combine.
- Pour in the wine – if using – the bay leaf and just enough water to cover the meat and simmer for about 40 minutes.
- Check the meat to ensure it is tender. If not, cook it a little longer. Don’t rush things!
- Decorate with the chopped coriander and serve.
(Courtesy D Toombs)