Dressed Rabbit

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From the nutritional point of view, rabbit meat is flavour- ful and easily digested, with high nutritional and dietetic properties: this meat contains 20–21% of proteins, unsaturated fatty acids (oleic and linoleic; 60% of all fatty acids), potassium, phosphorus, and magnesium, it has low concentrations of fat

Cooking Instruction

• Thaw the frozen rabbit meat as per the standard procedure.
• Heat oil in a kadai, add the seasoning items- cumin seeds, fennel seeds, peppercons, dry red chillies, cinnamon, cardamom, cloves, curry leaves.
• Add chopped onions and sauté till it becomes golden brown. Add ginger-garlic paste, turmeric powder, little salt and fry for a minute.
• Add chopped tomatoes and sauté for few minutes.
• Add red chilli powder, fennel powder, black pepper powder, salt and little water.
• Add the rabbit pieces and fry together. Sauté together for another couple of minutes so that the rabbit pieces are coated with all the spices.
• Add more water anf let it cook covered for five minutes.
• While this is cooking, crush the garlic, peppercorns and cumin seeds. Also make a paste of grated coconut, poppy seeds and roasted Bengal gram with little water.
• Add the coconut paste and cook for another five minutes. This will be in semi-gravy consistency, if needed, add more water to get more gravy.
• Add the crushed pepper-garlic-cumin for a nice flavour to the curry.
• After another three minutes of simmering add ghee, chopped curry leaves and finely chopped coriander leaves. For spice lover, add freshly ground  black peppercons.

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