Rabbit Curry – Muyal Curry

This is not for the faint hearted (trust me I would never have purchased this on my own, but my husband is rather adventurous).


Sorry I haven’t posted in a while. I have just been busy with the holidays and life in general. I have started running so that’s 60 minutes of my day gone, but it has been fun.

This holiday season we had family over and my husband discovered rabbit at the halal meat market. He insisted that we cook Rabbit Biryani for everyone as a vacation treat (mind you he has eaten rabbit before). Me on the other hand, I am not good with game meat or even cleaning newfound meat as I freak out easily (yah that’s bad for a cook), so he promised to assume all responsibilities.

After much deliberation we decided on making Rabbit Curry instead of Biryani and to our pleasant surprise it was absolutely delicious.

Anyways I hope you enjoy the following recipe, which is entirely my husband’s doing with mere verbal guidance from me 😉 hehe. I believe it was the right combination of my spices along with my husbands cooking that created this incredibly yummy dish.

Sorry we do not have many pictures to share as we had just returned from a ski trip and were really exhausted to take pictures (but apparently not too exhausted to experiment/ eat).

1 rabbit – chopped into medium sized pieces
1 onion – chopped
2 – 3 tsp Tandoori masala powder
2 – 3 tsp Pasanda masala powder
2 tsp Red chili powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
¼ tsp Garam masala powder
1- ½ tsp Ginger paste
1- ½ tsp Garlic paste
1 tbs plain Yogurt
2 tbs Lemon juice
5 tbs of Vegetable oil
Salt to taste
2 cups of water

Marinate the rabbit pieces with the above spices and ½ tsp of Ginger and ½ tsp of Garlic paste (save the rest for later).
Cover and let it sit in the refrigerator over night (if time permits).
Rabbit soaks up all the spices amazingly (probably even better than chicken).
The next day in a frying pan add 3 tbs of oil and heat up the oil.
Place the rabbit pieces in the hot oil and fry till the rabbit nicely browns on either side.
Once browned remove and set aside for a few minutes.
In a pressure cooker add 2 tbs of oil and add the onions and fry till translucent.
Add the remaining ginger and garlic paste and cook till the raw smell disappears.
Add the fried rabbit pieces, salt and 2 cups of water and close the pressure cooker.
Cook for 4 whistles on high heat and reduce the flame to low for 5 minutes.
Turn off stove and let the steam escape on its own.

Serve hot with roti or rice.

Trust me this is truly delicious and if anyone has any doubts it tastes just like CHICKEN only better (I did take a pic of the meat broken to show you that it even looks like chicken).

Source of Nutrition http://www.livestrong.com/article/378562-what-are-the-benefits-of-eating-rabbit-meat/
Rabbit meat is well known for its high protein content. A 3-oz. serving of rabbit meat contains 28 g of protein, more than beef or chicken. Rabbit is also a concentrated source of iron. A serving contains more than 4 mg. Additionally, the meat provides a wide range of minerals. The highest levels include 204 mg of phosphorous and 292 mg of potassium. The calories in rabbit meat are low. A serving contains only 147 calories.

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