Rabbit Curry

Simple recipe that is easy to follow but packs a good punch that will have your friends queing for seconds.

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Start by making a tarka with the oil and spices.
Heat the oil until quite hot over medium high heat.
3 tbsp vegetable oil
When hot but not yet smoking, toss in the cinnamon stick, cumin seeds and cardamom pods.
1 inch cinnamon stick, 1 tsp cumin seeds, 6 pods green cardamom
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.
1 large rabbit, 2 tbsp flour
Being very careful not to burn your spices, brown the rabbit pieces.
Once lightly browned, add the onions and coat the meat with them.
2 medium onion
Allow to fry over medium heat until the onions are translucent and soft and then add the tomatoes and green chilli paste.
2 medium tomatoes, 1 medium green chilli
Sprinkle the garam masala, cumin powder, coriander and chilli powder into the pan and stir well to combine.
1 tbsp garam masala, 1 tsp coriander powder, 1 tbsp cumin powder, 1 tsp red chilli powder
Pour in the wine along with the bay leaf and just enough water to cover the meat and simmer for about 40 minutes.
250 ml dry white wine, 1 whole bay leaf
Check the meat to ensure it is tender before serving.
Garnish with the chopped coriander and season with salt and pepper to taste.
3 tbsp Coriander, 1 pinch Salt, 1 pinch Pepper