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Tandoori Rabbit

added by Winters on the way 27th November 2009
at 13:01

Rabbit makes an unusual but welcome addition to this classic Indian dish.

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Cook Time

10 - 25 minutes

Servings

Serves 6 as a starter

Ingredients

• 6 rear rabbit legs
• Juice of 1 large lemon
• about 3cm piece root ginger, peeled and roughly chopped
• 3 garlic cloves, peeled and roughly chopped
• 1 green chilli, finely chopped
• stalks from a bunch of coriander, roughly chopped
• 2 heaped tbsp bought tandoori paste
• 1 tbsp roughly chopped mint
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 500ml plain, full-fat yogurt
• 2 tbsp mustard or sunflower oil
• salt and freshly ground black pepper

tandoori, Rabbit

Directions

Slash the meat on the rabbit legs and toss them in the lemon juice. Put the ginger, garlic, chilli and coriander stalks in a small food processor and blitz to a paste, adding a little water if necessary (alternatively, crush them in a pestle and mortar). Combine this paste with the tandoori paste, mint, garam masala, cumin, turmeric and chilli powder. Stir into the yogurt, with the oil. Season with black pepper. Toss the rabbit legs in this, making sure they are well covered. Cover and refrigerate for at least a few hours – ideally overnight. Sprinkle the rabbit legs with a little salt, then cook under a very hot grill, or on a hot barbecue, for about 5 minutes each side, or until cooked through. Alternatively, bake them in a hot oven – around 200C/gas 6 – for about 25 minutes, or until cooked through. Serve with fried onions, a little salad and some fresh coriander leaves.

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