Rabbit Spicy Qorma:

Rabbit Qorma. Rabbit Curry. Rabbit Kuzhambu. Rabbit Korma. Rabbit Stew in Indian way.

For Game lovers simple Hare/Rabbit recipe! Rabbit meat infused with rich Indian spices.

There are 2 types of rabbit meat available in the market….wild-hunted and domestic-slaughtered! I prefer bred for meat rabbit! If I ever witness a rabbit being slaughtered…..I would be devastated! Anyways…..many regions breed rabbits for its protein rich meat….its called ‘cuniculture’! One of the lady from my neighborhood(back home) had a farm like that….she is the one who introduced me to….all about eating a bunny!:(

A young rabbit weighs about 2-3 kilos! The meat is high in protein. Tastes much like chicken. It is leaner meat than beef and pork! It has low percentage of fat. Unsaturated fatty acids is 63% of total fatty acids! Rabbit has about 795 calories per pound….when compared to chicken 810, Turkey 1190, Lamb 1420, Beef 1440 and Pork 2050! Sounds interesting huh!

Rabbit meat could be suitable for special diets, such as those for heart disease patients, diets for the aged, low sodium diets, weight reduction diets, etc.

Ingredients:

Rabbit’s Meat 1/2 kilo
Onions 2 grated
Tomato 2 grated
Fresh ginger paste 1 spoon
Fresh garlic paste 1 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 – 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground…maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Pepper powder 1-2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

Pressure cook meat with enough salt and water. Maybe for about 6 whistles. Set aside and retain the water.

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger – garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till its water content is lost.

Now add little bit of salt, turmeric, chili powder, pepper and cooked meat along with its water. Cover and cook over medium heat.

When the meat is done…add cas cas milk and thick coconut milk to this. Let this come to boil 3-5 times.

Garnish with cilantro leaves.

Serve warm to go with chapathis/dosa/idly/iddiyappam.