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Rabbit Curry
Simple recipe that is easy to follow but packs a good punch that will have your friends queing for seconds.
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Course:
Main Dish
Cuisine:
British
Keyword:
Curry
Prep Time:
20
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
20
minutes
minutes
Servings:
4
people
Calories:
195
kcal
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Ingredients
Metric
Imperial
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
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Instructions
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.
Nutrition
Calories:
195
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
4
g
|
Sodium:
52
mg
|
Potassium:
194
mg
|
Fiber:
1
g
|
Sugar:
1
g