Rabbit Curry

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)

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