This rabbit curry could also be made with other meats such as chicken and pheasant
Rabbit curry is nice served with fresh naans
I know… I’ve heard it all before… Some of you just plain aren’t going to try rabbit.
That’s a shame really because it’s really good. Rabbit isn’t a strong meat. In fact it tastes a lot like chicken. Even if you don’t like the idea of eating rabbit meat, I hope you will try this recipe with chicken as it is a nice one.
If you haven’t tried rabbit before, this rabbit curry is a great place to start
You are going to need to do some forward planning. Forty-eight hours to be exact. Follow my recipe for marinated bunny kebabs and use the meat for this recipe. The tandoori marinade works well with chicken, turkey or pheasant too.
Allowing the rabbit to sit in the tandoori marinade not only give it a delicious flavour, it also tenderises the meat.
I really love the flavour of the Kingfisher beer in the sauce. It goes so well with game – even mild game like rabbit.
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Rabbit Curry With A Spicy Kingfisher Beer Sauce
Ingredients
- 500g tandoori rabbit tikka - my recipe is here
- 2 tablespoons ghee
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon brown mustard seeds
- 10 black peppercorns
- 1 onion - finely chopped
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon cumin powder
- 1 tablespoon good quality garam masala
- 2 green chillies - finely chopped
- 350ml Kingfisher beer
- 200ml chopped tomatoes
- Salt and pepper to taste
- 3 tablespoons chopped coriander
Instructions
- Melt the ghee in a large pan or wok.
- Toss in the cinnamon stick, cloves, peppercorns and the mustard seeds.
- The mustard seeds will begin to pop in the hot ghee. When this happens, throw in your chopped onion.
- Fry the onion over medium high heat until translucent and soft.
- Now add the garlic paste, ginger paste and chopped chilies and fry for a further minute.
- In goes you rabbit tikka, stir to combine.
- Pour in the Kingfisher beer and the chopped tomatoes and allow all the flavours to get to know each other for about five minutes.
- Season with salt and pepper and sprinkle with the chopped coriander.