Rabbit or Hare Curry

Indian-style curry made with hare or rabbit. Serve with rice or flatbreads; a hoppy beer would be your best accompaniment.

⏱️ Prep: 15 min🍳 Cook: 45 min

Nutrition

501

Calories

—

Protein

—

Carbs

—

Fat

1/4 cup	60 ml	ghee, clarified butter, or vegetable oil
2 pounds	905 g	hare or rabbit meat, cut off the bone and into chunks
—		salt
2 cups	480 ml	yellow or white onion, sliced root to tip
2 tablespoons	30 ml	minced ginger
2 tablespoons	30 ml	minced garlic
1 14-ounce can		can of tomato puree
1 cup	240 ml	plain yogurt, Greek style is best
2 cups	480 ml	water
2		bay leaves
1 heaping teaspoon		turmeric
1/4 cup (or 2 tablespoons powder)		Madras curry paste, or Madras curry powder
1 tablespoon	15 ml	Garam Masala
1/4 cup	60 ml	chopped cilantro for garnish

Heat the clarified butter in a wide pot (like a sauce pot or high-sided frying pan with a lid) over medium-high heat. Pat the hare pieces dry with paper towels and brown them well. Salt the meat as it cooks. Remove to a bowl once browned.
Add the onion and saute until it begins to brown at the edges, about 5 minutes. Add the ginger and garlic and cook another minute.
Return the meat to the pot and add the tomato puree, water, bay leaves, turmeric and Madras curry paste. Stir in the yogurt and bring to a gentle simmer. Add salt to taste and simmer for 30 minutes.
Finish by stirring in the Garam Masala and the cilantro. Serve over rice.

Notes: Serve with rice or flatbreads. A hoppy beer would be your best accompaniment.

Author: Hank Shaw. Total Time: 1 hr. Course: Main Course. Cuisine: Indian.