This rabbit curry was so good and easy to make!
Personally I think rabbit meat is one of the most underused meats there is. Until recently, my wife refused to try a dish with rabbit in it. It wasn’t until a neighbor told her how good it was and that his family ate rabbit weekly during the war that she agreed to give it a go.
For those of you who dislike game, don’t worry. Rabbit meat is quite mild and a lot like chicken. You do need to cook it longer than chicken or it will be tough but that just makes the flavour of your rabbit curry that much nicer.
I love the flavour.
You can purchase rabbits at most good butchers. I was sent the rabbit for this meal by Farmer’s Choice. If you’re interested in giving this one a go, I highly recommend their service. They deliver throughout the UK.
If you like this flavoursome rabbit curry, you might like to try some of these too!
- 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
- 2 onions – finely chopped
- 2 tomatoes – finely chopped
- 1 green chilli – smashed into a paste
- 250ml dry white wine
- 1 bay leaf
- 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
- 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 carefull 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 lighly 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!
- Garnish with the chopped coriander and season with salt and pepper to taste.
Be sure to try Farmer’s Choice for rabbit and many other types of top quality free range meat.