Indian Rabbit Recipe: Spicy Slow Cooked Rabbit

Posted on 27th April 2015

So, this week we've got a proper rustic recipe for you. Looks scary, but we promise that it's not! Even jointing the rabbit is fun! Hearty, simple, bung it in the slow-cooker and ta da! A Spicy dinner delight.

Ingredients

  • Rabbit 1 (Around ½ Kg)

Sauce

  • Shallots 2 small, very finely sliced
  • Ginger 1 thumb-size piece
  • Garlic 5 Big cloves
  • Chilli Powder 1 Teaspoon
  • Ground Coriander 1 ½ Teaspoon
  • Turmeric 1/4 Teaspoon
  • Black pepper ½ Teaspoon
  • Garam Masala 3/4 Teaspoon + ½ teaspoon for sprinkling at the end
  • Lemon Juice 1 Tablespoon
  • Salt 1 pinch

To Sauté

  • Vegetable Oil 3 Tablespoons
  • Large Onion 1, sliced
  • Curry Leaves 2
  • Coconut milk 60ml
  • Coconut Oil 1 Teaspoon
  • 400ml chicken stock
  • Rice to serve

Method:

  • Heat your oven to 150C/130C fan/gas 2
  • Joint your rabbit into several large pieces (watch this video to find out how).
  • Mix all the ingredients from the "sauce" section into a paste.
  • Take half of this paste and marinate the rabbit pieces and then set aside for 30 minutes. Keep the rest of the paste to use later on.
  • Heat 2 tablespoons of oil in a non-stick frying pan and brown the marinated rabbit pieces on both sides. Transfer them to a deep pan or slow cooker.
  • To the frying pan add the rest of the oil and, on a medium-high heat, sauté the onion and curry leaves until they are lightly brown.
  • Once browned, lower the heat to medium low. Add the leftover paste and add it to the onion and curry leaves in the frying pan. Sauté for at least 5 minutes.
  • Add this mixture to the pan with the rabbit and pour over the chicken stock.
  • Cover and pop in the oven for two hours or - if you're using a slow cooker - set to medium and cook for two hours.
  • Leave to cook until the rabbit is tender, stirring occasionally.
  • If there is still a lot of liquid, return the pan to the heat and cook the liquid off before adding the coconut milk, extra garam masala and coconut oil. Leave it to sit for 30 mins or so and then serve with rice.

And there you have it! See? Easy Peasy, so have a crack and let us know how you get on!

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