Rabbit Pasande

Rabbit Pasande

By TogAdmin Published: January 13, 2014

• Yield: 4-6 Servings

Indian Game Recipes from Rayeesa’s Indian Kitchen Rayeesa works alongside Taste of Game to promote healthy, tasty ways of …

Ingredients

• 1 kg rabbit pieces
• 2 tbsp rapeseed oil
• 2 large onions
• 3/4 green cardamom pods
• 1 tbsp garlic & ginger paste
• 1 tsp mehthi (fenugreek) seeds ground
• 11 tpsp dried mehthi (fenugreek)
• 1 tsp coriander seeds
• 1 tsp garam masala
• 1 tsp Salt
• 2 tsp ground coriander
• 2 tsp turmeric
• 1 tsp chilli powder
• 150 g soured cream
• 3 tbsp ground almonds
• 2 green chillis chopped
• 2 handfuls coriander fresh / chopped

Instructions

1. Heat oil in a heavy based pan and brown onions
   
2. Add garlic and ginger paste, with all the spices, stir for a few seconds
   
3. Add the soured cream and mix well
   
4. Add the chillies and coriander and mix well
   
5. Add a bit of water and then blitz all the mixture until smooth
   
6. Add some boiling water to the ground almonds and mix to a smooth paste before adding to mixture, stir well
   
7. Check for seasoning
   
8. Simmer for 10-15min until oil separates
   
9. Add the marinated pieces of rabbit to mixture and seal in the sauce
   
10. Add some water and allow to cook until rabbit is cooked
    
11. Check for seasoning
    
12. Add another splash of soured cream before serving and some fresh coriander to garnish
    

• Cuisine: Rabbit
• Course: Main