Although less traditional than other curries you might’ve had before, this version highlights local sustainable meat that couldn't be refused. Feel free to substitute with protein of choice. Rabbit curry is the complimentary pair you wouldn’t expect to work but does so seamlessly. It’s absolutely delicious— bold in spice and flavor. Perfect for a night you wish to indulge, comfort, revitalize, and please a crowd. Serve with steamed rice, naan, or favorite rustic bread
30 minPREP TIME
30 minCOOK TIME
1 hrTOTAL TIME
2-2.5 lbs RABBIT, bone-in & sectioned
1 lb YELLOW POTATO, small | cut into bite-size pieces
6 CARROTS, med/large | cut diagonally into 1? pieces
2.5-3 cups CHICKEN STOCK | homemade if possible
1 can (13.5oz) COCONUT MILK
1/4 cup TAMARIND PULP, seeded | search local Asian/Latino markets
1 ONION, large | diced
6 GARLIC, cloves | smashed & minced
4 Tbs GHEE, grass-fed | free to substitute
2-3 BAY LEAVES
1 Tbs CORIANDER, ground | roast seeds & grind for full flavor
1 Tbs TURMERIC, ground
1 Tbs CUMIN, ground
1 Tbs GARAM MASALA, ground | Whole Foods carry this in bulk
1 Tbs PAPRIKA, ground
1 Tbs KOSHER SALT
1 tsp CAYENNE, ground
MARINATE rabbit with 1/3 of spice mix, rubbing to completely cover, & allow to sit for 30 minutes before next step.
HEAT cast-iron or heavy-bottomed pot over medium-high heat. Melt ghee to evenly coat pot and sauté onions & garlic until translucent & slightly smothered (~2-3 minutes). Add remaining 2/3 of spice mix, stirring to evenly combine. Now— this is the special moment in which your aromatics form a wonderful marriage. Go ahead. INHALE. Continue stirring to avoid burning (~2 minutes). Check on your paste. Too dry? Add more fat (ghee or neutral oil). Too wet? Allow to simmer a little longer to evaporate liquid.
BROWN rabbit in curry paste— folding sections over until enriched in paste. Cook meat halfway through or until you feel resistance at touch (~3 min each side). Poke to test. Does it feel firm on the outside but slightly gives in with your finger? Good. Use tongs to remove rabbit from pot and set aside.
SCRAPE bits from bottom of pot using wooden spoon & pouring in one cup chicken stock or enough to cover. Bring to a simmer. Add tamarind pulp— stirring and breaking down to dissolve in stock. Add carrots, potatoes, and bay leaves— stir to evenly combine. Cover & allow to steam until just tender (~10 minutes).
RETURN rabbit to pot along with remaining chicken stock partially covering contents. Carefully stir— folding contents over another. Continue to scrape bits from bottom of pot. Allow to simmer for 2-3 minutes.
LASTLY add coconut milk and stir. Make sure to shake can before opening. Allow to simmer for an additional 2-3 minutes. Taste to see if it needs more salt. Remove bay leaves before serving.
Cuisine: INDIAN |Recipe Type: CURRY
EQUIPMENT NEEDED: HEAVY-BOTTOM POT + WOODEN SPOON + TONGS