recipes
Rabbit curry with yogurt
Serves: 4
2017-03-23
Ingredients
- 1 rabbit (The Meats)
- 1 tubs natural yogurt (Benna)
- 2 cloves garlic
- Zest and juice of 1 lime
- 1 finely chopped onion
- 1 teaspoon grated fresh root ginger
- 1 red chilli finely sliced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp chopped mint, coriander and parsley
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- Fresh seasoning
- Vegetable oil
- Basmati rice for serving
Method
Joint the rabbit into stewing chunks and put in bowl. Season with salt and pepper; rub with the spices and the lime zest. Spoon over the yogurt and allow marinade to infuse for 30 minutes in a refrigerator. Cook the onion, garlic and ginger in hot oil until soft. Drain the rabbit pieces from the yogurt marinade and fry together with the onions mixture. Add chilli to taste, sprinkle with the herbs, stir in the vegetables. Pour over the remaining yogurt and set to simmer gently for approximately 20 minutes, topping up with chicken stock if sauce starts drying up. Serve the rabbit sauce accompanied with a bowl of basmati rice
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