I made this with jackrabbit, which like most hares is a dark meat, but unless you are a hunter, hare can be tough to buy. My advice is to either go with rabbit, which is a white meat, or use a similar red meat, i.e., venison or lamb. More or less everything else is easily found in a decent supermarket, so this is not an especially challenging curry.
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
5 stars (16 reviews)
Keywords
curry, jackrabbits, rabbit
Ingredients
1/4 cup ghee, (clarified butter, or vegetable oil)
2 pounds hare or rabbit meat, (cut off the bone and into chunks)
Salt
2 cups yellow or white onion, (sliced root to tip)
2 tablespoons minced ginger
2 tablespoons minced garlic
A 14-ounce can of tomato puree
1 cup plain yogurt, (Greek style is best)
2 cups water
2 bay leaves
1 heaping teaspoon turmeric
1/4 cup Madras curry paste, (or 2 tablespoons Madras curry powder)
1 tablespoon Garam Masala
1/4 cup chopped cilantro for garnish
Categories
Main Course
Cuisine
Indian
Steps
Heat the clarified butter in a wide pot (like a sauce pot or high-sided frying pan with a lid) over medium-high heat. Pat the hare pieces dry with paper towels and brown them well. Salt the meat as it cooks. Remove to a bowl once browned.
Add the onion and saute until it begins to brown at the edges, about 5 minutes. Add the ginger and garlic and cook another minute.
Return the meat to the pot and add the tomato puree, water, bay leaves, turmeric and Madras curry paste. Stir in the yogurt and bring to a gentle simmer. Add salt to taste and simmer for 30 minutes.
Finish by stirring in the Garam Masala and the cilantro. Serve over rice.
Nutitrion
Serving Size: 1 serving
Calories: 501 kcal
Carbohydrates: 13 g
Protein: 52 g
Fat: 25 g
Saturated Fat: 11 g
Cholesterol: 161 mg
Sodium: 122 mg
Sugar: 6 g
Reviews
Kim Sonnex on 2023-08-04 (5 stars): WOW, what a fantastic tasting dish. I purchased half a pre-portioned rabbit (on the bone) from our local supermarket, here in Spain. As it was only for me and my wife it was enough. I decided to cook it on the bone as, to be honest, haven't got the patience or knowledge to debone it. The end result was delicious. Getting stuck in using our hands, absolutely great fun, messy fingers and the bones sucked to death! Definitely having it again.
Anthony Fiorenza on 2023-03-03 (5 stars): Not too shabby. So I seared the rabbit (I used Hare) in a pressure cooker pot. After searing 3 lbs in separate portions, I put the rabbit back in the pressure cooking pot. I added 2 cups water and cooked in the pressure cooker for 15 minutes after pressurized. After that I proceeded with the recipe directions and used the remaining water from the pressure cooker as part of the recipes 2 cups it calls for. I definitely would make it again as the recipe calls. I also got some ideas now on another curry dish I love that I will make.
William Leete on 2022-02-08 (5 stars): Made this for the first time tonight, really first time making any curry dish and it was wonderful. I used cottontail and pretty much followed the recipe. Will definitely be doing some more curry dishes in the future. Thanks for the inspiration to try something new.
Christie Vance on 2020-11-29 (5 stars): Another amazing recipe love it!!!!!!!
LAUREN K ALLEN on 2019-12-07 (5 stars): This is a brilliant dish. I ended up using a mix of meats as I was light on rabbit and it worked just fine. better than any simmer sauce. Great for any weeknight meal.
Logan on 2019-04-04 (5 stars): I made this twice, and loved it both times. But the second time with coconut milk instead of yogurt - I prefer the coconut. Hank, is there a different time /temp/prep tip for coconut milk vs yogurt? Thanks
