Rabbit Curry is one of my favourite curry recipes. The impressive firm meat carries the mix of herbs and spices and absorbs without being overpowered. This is a very simple recipe to follow with the hit of green chilli adding that additional warmth. Also Rabbit is becoming more popular and available from supermarkets and butchers making this recipe ingredients easy to obtain. Rabbit must be cooked until it reaches at least 160 degrees F. Furthermore, both raw and cooked rabbit freezes really well without losing it flavour. Wine and fruit based sauces work very well with the meat and compliment its leanness.
- 1 large rabbit cut into pieces
- 2 tbsp flour
- 1 inch cinnamon stick
- 1 tsp cumin seeds
- 6 pods green cardamom
- 2 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 1 tbsp garam masala
- 1 tsp coriander powder
- 1 tbsp cumin powder
- 1 medium green chilli squashed
- 250 ml dry white wine
- 3 tbsp vegetable oil
- 1 whole bay leaf
- 1 tsp red chilli powder
- 3 tbsp Coriander finely chopped
- 1 pinch Salt to taste
- 1 pinch Pepper to taste
- 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 cinnamon stick, 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.
- 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 along with 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 before serving.
- Garnish with the chopped coriander and season with salt and pepper to taste.