Rabbit Curry

 Ingredients

• 1 rabbit – cut into six pieces
• 2 tbsp gram flour – for dusting
• 3 tbsp vegetable oil or ghee
• 1 cinnamon stick
• 1 tsp cumin seeds
• 4 green cardamom pods
• 2 onions – finely chopped
• 2 tomatoes – finely chopped
• 1 green chilli – smashed into a paste
• 250ml dry white wine
• 1 bayleaf
• 1 tbsp garam masala
• 1 tbsp cumin powder
• 1 tsp coriander powder
• 1 tsp Kashmiri red chilli powder
• 3 tbsp finely chopped coriander
• Salt and pepper to taste

 Method

1. Start by making a tarka with the oil and spices. Heat the oil until quite hot over medium high heat.
2. When hot but not yet smoking, toss in the cassia, cumin seeds and cardamom pods.
3. Move the spices around in the oil and be careful not to burn them.
4. Now dust the rabbit pieces lightly in the flour and add them to the pan.
5. Being very carefull not to burn your spices, brown the rabbit pieces. Don’t worry too much about browning, just be sure not to burn the spices.
6. Once lighly browned, add the onions and coat the meat with them.
7. Allow to fry over medium heat until the onions are translucent and soft and then add the tomatoes and green chilli paste.
8. Sprinkle the garam masala, cumin powder, coriander and chilli powder into the pan and stir well to combine.
9. Pour in the wine – if using – the bay leaf and just enough water to cover the meat and simmer for about 40 minutes.
10. Check the meat to ensure it is tender. If not, cook it a little longer. Don’t rush things!
11. Garnish with the chopped coriander and season with salt and pepper to taste.

 I decided to make this hotter and bought some Scotch Bonnets.  It was a mistake as it was far too hot.  There were dripping brows around the table.