Khad Khargosh - Rabbit Curry Recipe

by Vivek Singh
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4
2 hours

Ingredients

  • 4 rabbit legs, on the bone
  • 4 tortilla wraps, white, or chapatis
  • 2 tbsp of butter, or ghee, melted

Marinade

  • 4 tbsp of Greek yoghurt
  • 1 tbsp of ginger paste
  • 1 tbsp of garlic paste
  • 1 tsp chilli flakes
  • 2 tbsp of onion, chopped and fried
  • 1 tsp cloves, lightly roasted and powdered
  • 1 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tbsp of cashew nuts, fried and ground with water into a paste
  • 1 tbsp of papaya paste, or pineapple paste
  • 6 green chillies, finely chopped
  • 6 tbsp of mustard oil
  • 2 tbsp of coriander, chopped
  • 1 1/2 tsp salt
  • 1/2 tsp sugar

Garlic chutney

  • 20 dried red chillies, whole
  • 1 cup of malt vinegar
  • 5 tbsp of oil
  • 1/2 tsp cumin seeds
  • 2 garlic bulbs, peeled and chopped
  • 2 tbsp of tomato paste
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tbsp of coriander root, chopped
  • 1/2 lime, juice only

Method

1
Begin by preparing the garlic chutney. Lie the red chillies in a dish, cover with vinegar and leave to soak overnight. Once soaked, grind the chillies to a smooth paste in a blender or food processor and set to one side
  • 20 dried red chillies, whole
  • 1 cup of malt vinegar
2
Place a frying pan over a medium heat and add the oil. Once hot, add the cumin to the pan followed by the garlic and chilli paste, stirring well to combine. Reduce the heat to low and cook gently for 20 minutes
  • 5 tbsp of oil
  • 1/2 tsp cumin seeds
  • 2 garlic bulbs, peeled and chopped
3
Add the tomato paste and seasonings and mix well. Cook until reduced and the oil is beginning to separate, then add the lime juice and coriander to the pan. Stir well to combine, then remove from the heat and transfer the chutney to a container, refrigerating once cool
  • 2 tbsp of tomato paste
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tbsp of coriander root, chopped
  • 1/2 lime, juice only
4
Preheat the oven to 180°C/gas mark 4
5
For the rabbit marinade mix the ingredients together in a dish until thoroughly combined. Smother the rabbit legs evenly in the marinade and transfer to a roasting tray, covering the tray tightly in tin foil. Braise the legs in the oven for 1 hour or until the meat is tender, then remove from the oven and leave the legs to cool slightly (do not turn the oven off)
  • 4 tbsp of Greek yoghurt
  • 1 tbsp of ginger paste
  • 1 tbsp of garlic paste
  • 1 tsp chilli flakes
  • 2 tbsp of onion, chopped and fried
  • 1 tsp cloves, lightly roasted and powdered
  • 1 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tbsp of cashew nuts, fried and ground with water into a paste
  • 1 tbsp of papaya paste, or pineapple paste
  • 6 green chillies, finely chopped
  • 6 tbsp of mustard oil
  • 2 tbsp of coriander, chopped
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 4 rabbit legs, on the bone
6
Pour the braising liquid from the roasting tray into a saucepan and place over a medium heat, cooking until the mixture reduces to a sauce-like consistency. Allow to cool slightly before pouring over the legs, ensuring the legs are evenly coated on all sides
7
Using a brush, cover both sides of the tortilla breads with melted butter and wrap each one tightly around the rabbit legs. Cover the roasting tray tightly with tin foil and transfer to the hot oven, baking for 20-30 minutes until the tortilla bread is golden and crisp
  • 4 tortilla wraps, white, or chapatis
  • 2 tbsp of butter, or ghee, melted
8
Arrange the rabbit legs on a large plate and serve immediately with the garlic chutney