Indian Rabbit Curry
Cubed rabbit meat browned and slow-cooked in a rich gravy of tomato puree, yogurt, garam masala, bay leaves, turmeric and Madras curry paste
- 1Ghee, clarified butter, or vegetable oil
1/4 Cup - 2Hare or rabbit meat, cut off the bone and into chu
2 Pounds - 3Salt
- 4Yellow or white onion, sliced root to tip
2 Cups - 5Minced ginger
2 Tbsp - 6Minced garlic
2 Tbsp - 7Can of tomato puree
1 14oz - 8Plain yogurt, Greek style is best
1 Cup - 9Water
2 Cups - 10Bay leaves
2 - 11turmeric
1 Tbsp - 12Madras curry paste
1/4 Cup - 13Garam Masala
1 Tbsp - 14Chopped cilantro for garnish
1/4 Cup