RABBIT CURRY -- KHARGOSH MASALA

KHARGOSH MASALA

One fine fat rabbit, sectioned.
One large onion, chopped.
One beefsteak tomato, skinned and seeded.
Three to five cloves garlic, minced.
A thumblength ginger, minced.
Two Tsp. ground coriander.
One Tsp. each: cumin, cayenne.
Half a Tsp. turmeric.
Four or five green chilies, chopped.
Three or four green cardamom pods.
Two or three whole cloves.
About a dozen whole peppercorns.
One or two bay leaves.
One stick cinnamon.
Juice of two limes.

Sauté the onion with the whole spices and plenty of oil till nicely browned. Add the garlic and ginger, gild a bit, add the ground spices and rabbit pieces, and cook, stirring, till the fragrance rises. Put in everything else plus water to cover, squeeze the lime over, simmer for forty minutes.
Remove the bay leaves and garnish with cilantro.

Serve with a heap of steamed rice.
And some chilipaste.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/04/eating-like-its-some-other-era.html.