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RABBIT (KHARGOSH) CURRY

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Ingerdients:

(Marination time 1 hour)

1: rabbit 1kg

2: ginger & garlic paste 11/2tbs

3: salt 1/2 tsp

4: turmeric 1/2 tsp

Curry:

1: onions 2 large(make a paste)

2: tomatoes 2 large(make a paste)

3: yogurt 1/2 cup

4: green chilli 4(make a paste)

5: salt 1/2 tsp

6: coriander powder 1 tsp heaped

7: cumin powder 1 tsp heaped

8: all spices powder 1 tsp

9: dried fenugreek leaves 2 tbsp

10:red chilli powder 1 tsp

11: ginger fresh 2inch piece(julienne)

12:oil 1/2 cup

Recipe:

1: heat oil in a pan add onion paste and cook on high flame till the water dries.

2: then add the rabbit meat and cook on high flame till the natural water from the rabbit meat dries.

3: now add the tomato paste, red chilli, coriander, cumin, salt, all spices, green chilli paste, yogurt mix well and cook on high flame till the oil comes on the surface.

4: then add 3 glass of water wait for a boil, cover and cook on low to medium for atleast an hour as the meat needs to get cooked completely(can add more water if the meat is still hard).

5: once the rabbit is cooked and the oil comes on the surface add green chilli, fenugreek leaves, ginger mix well.

6: serve hot with naan

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RABBIT (KHARGOSH) CURRY

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Ingerdients:

Recipe:

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