Khad Khargosh (rabbit cooked in a pit)

by Vivek Singh
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Ingredients

Fresh Meat

  • 4 rabbit legs, on the bone

Bakery

  • 4 tortilla wraps, white, or chapatis

Dairy

  • 2 tbsp of butter, or ghee, melted
  • 4 tbsp of Greek yoghurt

Spices & Dried Herbs

  • 1 tbsp of ginger paste
  • 1 tbsp of garlic paste
  • 1 tsp cloves, lightly roasted and powdered
  • 1 tsp turmeric powder
  • 6 green chillies, finely chopped
  • 20 dried red chillies, whole
  • 1/2 tsp cumin seeds

Fruit & Vegetables

  • 1 tsp chilli flakes
  • 2 tbsp of onion, chopped and fried
  • 2 tsp chilli powder
  • 2 garlic bulbs, peeled and chopped
  • 1/2 lime, juice only

Store Cupboard

  • 2 tbsp of cashew nuts, fried and ground with water into a paste
  • 1 tbsp of papaya paste, or pineapple paste
  • 6 tbsp of mustard oil
  • 1 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 tbsp of tomato paste
  • 1 tsp salt
  • 2 tsp sugar

Salad & Fresh Herbs

  • 2 tbsp of coriander, chopped
  • 1 tbsp of coriander root, chopped

Oils & Vinegars

  • 1 cup of malt vinegar
  • 5 tbsp of oil