Serves 6
Marinade
6 rabbit legs
500g Indian Henna yogurt (hung for 12 hours)
1 tsp ground coriander
2 tsp cumin
1 tsp turmeric
1 tsp paprika
2 tsp garam masala
1 tsp chilli powder
lemon
1 tsp salt
2 tsp garlic purée
2 tsp ginger purée
Method:
- Hang Henna yogurt for 12 hours.
- Roast and blitz spices.
- Combine yogurt with spices and all above ingredients.
- Marinate rabbit in yogurt for 24 hours.
Tomatoes
1.5kg fresh tomatoes (blanched & pulsed)
1 onion
splash of water
2 bay leaves
1 cinnamon stick
2 green chills
5g coriander seeds
Method:
- Cook out the fresh tomatoes and onions until softened with a little water, the bay and cinnamon.
- Add the green chilli and coriander.
- Cook out then blitz and pass.
Masala
100g butter
1 tbs garlic purée
1 tbs ginger purée
1 red chilli
2 tbs ketchup
2 tsp garam masala
1 tsp mace
1 tsp paprika
1 tsp turmeric
1 tsp sugar
6 marinated rabbit legs
Method:
- Fry off the garlic and ginger in butter.
- Add the red chilli, garam masala, ground mace, turmeric, paprika, sugar and ketchup.
- Add the tomatoes and cook to thicken slightly.
- Add the rabbit and cook slowly until tender.
- Check seasoning and add a little more garam masala if required.
- Serve in a bowl with flaked almonds, coriander and a little crème fraîche.