Rabbit or Hare Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 people
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Calories
501 kcal
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Course
Main Course
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Cuisine
Indian
Rabbit or Hare Curry
Description
This Rabbit or Hare Curry starts by browning cut pieces of hare or rabbit in clarified butter before setting them aside. The base sauce is built by sautéing sliced onions until lightly browned, then adding minced ginger and garlic. Tomato puree and water are combined with warming spices such as turmeric, Madras curry paste, and bay leaves. Stirring in plain yogurt creates a creamy texture while providing slight tanginess. The meat is returned to the pot and simmered gently, allowing flavors to meld and the meat to become tender.
The curry's warm and complex flavor profile comes from the combination of spices and slow cooking. The final touch includes garnishing with garam masala and fresh chopped cilantro, adding fragrant notes. Served alongside rice, this dish pairs well with flatbreads for a complete meal.
The recipe suggests pairing the curry with a hoppy beer, complementing the spices and richness. The use of clarified butter and yogurt helps achieve a smooth, rich sauce with a satisfying mouthfeel.
Ingredients
- 1/4 cup ghee clarified butter, or vegetable oil
- 2 pounds hare meat cut off the bone and into chunks, or rabbit meat
- salt
- 2 cups onion sliced root to tip, yellow or white
- 2 tablespoons ginger minced
- 2 tablespoons garlic minced
- tomato puree 14-ounce can
- 1 cup PLAIN yogurt Greek style is best
- 2 cups water
- 2 bay leaf
- 1 Turmeric heaping teaspoon
- 1/4 cup Madras curry paste or 2 tablespoons Madras curry powder
- 1 tablespoon garam masala
- 1/4 cup cilantro chopped, for garnish
Instructions
- 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.
Notes
- Serve with rice or flatbreads to complete the meal.
- A hoppy beer pairs well with the spices and rich curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 13g | 4% |
| Protein | 52g | 104% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 161mg | 54% |
| Sodium | 122mg | 5% |
| Potassium | 966mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2396IU | 48% |
| Vitamin C | 9mg | 10% |
| Calcium | 134mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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