Name: Rabbit and pork fat kebab with Sulla sauce and carrot pickle
Total time: 1 h
Ingredients: 300g of rabbit, minced; 200g of pork fat; 1 bunch of coriander, stems only, finely chopped; 2 green chillies, finely chopped; 1 tbsp of Kashmiri chilli powder; 1/2 tsp turmeric; 1 tbsp of ginger-garlic paste; 1 pinch of salt, large; 2 cinnamon sticks; 12 cloves; 2 tsp fennel seeds; 2 tsp black peppercorns; 10 green cardamom pods; 1 dash of mustard oil; 1 tbsp of ginger-garlic paste; 1 tsp Kashmiri chilli powder; 1/2 tsp ground turmeric; 12 carrots, small; 4 tbsp of Kasundi mustard sauce; coriander leaves, to garnish; 1 dash of mustard oil; 1 onion, large, finely sliced; 1 tbsp of ginger-garlic paste; 1 tsp Kashmiri chilli powder; 1/2 tsp ground turmeric; 200g of Greek-style yoghurt, whisked; 50g of Kasundi mustard sauce; 1 pinch of salt

Main
Easy
4
60 minutes

PT1H

Will Bowlby's rabbit kebab is inspired by a rabbit dish he had whilst in Rajasthan. Enriched with pork fat, flavoured with a Sulla spice mix and served alongside a sauce and carrots cooked in Kasundi (a Bengali mustard sauce), it's a delicious representation of some of the lesser-known flavours beloved in huge parts of India.

Source the rabbit mince and pork fat from a good butcher, and you'll find Kasundi sauce in Indian grocers.

Watch Will and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series here.

Kebabs

300g of rabbit , minced
200g of pork fat
1 bunch of coriander , stems only, finely chopped
2 green chillies , finely chopped
1 tbsp of Kashmiri chilli powder
1/2 tsp turmeric
1 tbsp of ginger-garlic paste
1 pinch of salt , large

Sulla spice mix

Carrot pickle

1 dash of mustard oil
1 tbsp of ginger-garlic paste
1 tsp Kashmiri chilli powder
1/2 tsp ground turmeric
12 carrots , small
4 tbsp of Kasundi mustard sauce
coriander leaves , to garnish

Sulla sauce

1 dash of mustard oil
1 onion , large, finely sliced
1 tbsp of ginger-garlic paste
1 tsp Kashmiri chilli powder
1/2 tsp ground turmeric
200g of Greek-style yoghurt , whisked
50g of Kasundi mustard sauce
1 pinch of salt

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Blender

Begin by making the carrot pickle – if possible, make this a day or two in advance as it will develop in flavour. Heat a dash of mustard oil in a pan and add the ginger-garlic paste. Add the chilli and turmeric powder, stir to combine, then add the carrots and toss to coat. Pour in the kasundi mustard sauce then cook, stirring occasionally, for 6-7 minutes, or until the carrots are cooked but with a good bite to them. Allow to cool, then cover and keep in the fridge

1 dash of mustard oil
1 tbsp of ginger-garlic paste
1 tsp Kashmiri chilli powder
1/2 tsp ground turmeric
12 carrots , small
4 tbsp of Kasundi mustard sauce

To make the Sulla spice mix, toast all the ingredients in a dry pan until fragrant, then blitz to a powder in a spice grinder or pestle and mortar. Set aside

To make the kebab mixture, mix all the ingredients together with 2 tablespoons of the Sulla spice mix, ensuring everything is well combined. Cover and set aside

300g of rabbit , minced
200g of pork fat
1 bunch of coriander , stems only, finely chopped
2 green chillies , finely chopped
1 tbsp of Kashmiri chilli powder
1/2 tsp turmeric
1 tbsp of ginger-garlic paste
1 pinch of salt , large

To make the sauce, heat a dash of mustard oil in a pan and once hot, add the sliced onion. Cook, stirring regularly, until they soften and start to turn brown (around 10-15 minutes)

1 dash of mustard oil
1 onion , large, finely sliced

Add the ginger-garlic paste, cook for a few minutes, then the chilli and turmeric powder. Cook for another minute, then add in the yoghurt and stir to combine. Turn the temperature down slightly and cook until the yoghurt has warmed through, then add a heaped tablespoon of the Sulla spice mix, the kasundi sauce and a pinch of salt

1 tbsp of ginger-garlic paste
1 tsp Kashmiri chilli powder
1/2 tsp ground turmeric
200g of Greek-style yoghurt , whisked
50g of Kasundi mustard sauce
1 pinch of salt

Transfer the sauce to a blender and blitz until smooth, then return to a pan and keep warm (or reheat before serving)

To shape the kebabs, wet your hands with water and divide into 8 torpedo-shaped sausages (or any shape you desire). Light a barbecue or place a griddle pan over a high heat

Cook the kebabs, turning regularly, until nicely coloured all over and cooked through (around 10 minutes, depending on the cooking temperature and shape of the kebabs)

To serve, trim the edges off the kebabs (if desired) and place 2 on each plate. Place a large spoonful of sauce alongside, then top with the carrot pickle. Garnish with coriander leaves and serve

coriander leaves , to garnish

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Will Bowlby

After falling in love with Indian food whilst working in Mumbai, Will Bowlby returned to the UK to open Kricket, a modern Indian restaurant with plenty of British twists.