Ingredients

The following ingredients have 4 Servings
  • 1/4 cup ghee, (clarified butter, or vegetable oil)
  • 2 pounds hare or rabbit meat, (cut off the bone and into chunks)
  • Salt
  • 2 cups yellow or white onion, (sliced root to tip)
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • A 14-ounce can of tomato puree
  • 1 cup plain yogurt, (Greek style is best)
  • 2 cups water
  • 2 bay leaves
  • 1 heaping teaspoon turmeric
  • 1/4 cup Madras curry paste, (or 2 tablespoons Madras curry powder)
  • 1 tablespoon Garam Masala
  • 1/4 cup chopped cilantro for garnish

Instruction

  • Heat the clarified butter in a wide pot (like a sauce pot or high-sided frying pan with a lid) over medium-high heat. Pat the hare pieces dry with paper towels and brown them well. Salt the meat as it cooks. Remove to a bowl once browned.
  • Add the onion and saute until it begins to brown at the edges, about 5 minutes. Add the ginger and garlic and cook another minute.
  • Return the meat to the pot and add the tomato puree, water, bay leaves, turmeric and Madras curry paste. Stir in the yogurt and bring to a gentle simmer. Add salt to taste and simmer for 30 minutes.
  • Finish by stirring in the Garam Masala and the cilantro. Serve over rice.