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Rabbit Madras
Rabbit Madras
added by Winter's on the way

A spicy curry with an unusual rabbity twist.

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Cook Time
  • About 1 hour
Servings
  • Serves 4-6
Ingredients
  • • 4 tbsp sunflower or rapeseed oil
  • • 1 cinnamon stick, broken in half
  • • 1 bay leaf
  • • 4 cardamom pods
  • • 2 large onions, chopped
  • • 2 tbsp garlic and ginger paste (see above)
  • • 1 tsp chilli powder
  • • 1 tsp ground turmeric
  • • 1 tsp paprika
  • • 1 tsp ground cumin
  • • 1 tsp ground coriander
  • • 2 whole plum tomatoes from a tin (or skinned, fresh ones)
  • • 2 tsp black onion (a.k.a. nigella or kalonji) seeds
  • • 2 rabbits, jointed into 10 pieces each
  • • 1 tsp garam masala
  • • Fresh coriander, to finish
  • • a little root ginger, cut into very fine strips (julienne), to finish
  • • salt and freshly ground black pepper
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Directions
Heat 3 tbsp oil in a large pan over a medium heat. Add the cinnamon, bay and cardamom and fry for about 1 minute. Add the onions and the garlic and ginger paste along with a good pinch of salt and sweat down for about 10 minutes, until soft. Now add all the other spices except the garam masala. Cook for another few minutes until the oil separates from the spices. Squash the tomatoes to a pulp in your hands, or crush with a fork, and add to the pan, along with the black onion seeds. Add the rabbit and enough water to just cover the meat. Bring to the boil, turn the heat low, cover and cook gently for about 45 minutes or until the rabbit is tender, stirring often. Stir in the garam masala then check the seasoning – add more salt and pepper if needed. Serve, scattered with fresh coriander leaves and ginger. NB: To make the garlic and ginger paste, just blitz about 50g each peeled garlic cloves and peeled root ginger with about 85ml water in a processor. This will make more than you need for this recipe: keep the remainder in the fridge, where it should keep for a week.
3 replies
Replied on

I am going to be adapting this recipe this weekend substituting grey squirrel (from Ridley's Game Merchants, Northumberland) for rabbit. It is really just a sort of arboreal rabbit isn't it? I'm imagining you would cook it in a similar way to rabbit anyway...

Replied on

if using the giant rabbit in clifton, go in well armed, he was eying me up like i'd put corriander in the owners curry.

Replied on

I made this this evening and am now somewhat drunk but hopefully what I say say should be more or less comprehensible.

Try not to add too much water – you don't want the meat to become overcooked while you wait for the saucy bits to reduce.

Arguably, the parting of meat from bone is a job for the cook. My dining companion became noticeably irritated as he tried to prize meat from the shin and more than once this resulted in his propelling curried rabbit clear across the room.

In my gluttony, I became apprehensive that rabbit is not fatty enough and added a sizeable knob of butter without disastrous consequences.

Grosso modo, this recipe produced a tasty curry that, in the eating, was heavy on elbow work.

(My rabbits were wild and came jointed from the Saturday market in Kennington, London – two for ten pounds. Sainsbury's Nine Elms was utterly without cinnamon sticks and I used some ground cinnamon instead).

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