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Rabbit Curry

From Statesboro Market2Go

<p>Spicy and filling with farm-fresh onions, garlic, bay leaves, and cilantro! Please consider leaving a picture or comment if you decide to try this recipe</p>
Source: (Entered by Ariana Giddens)
Serves: 4

1/4 cup Clarified butter
OR vegetable oil
2 cups Onion (sliced root to tip)
2 tablespoons Ginger (minced)
2 tablespoons Garlic (minced)
14 ounces Tomato puree
1 cup Plain yogurt
2 cups Water
2 Bay leaves
1 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)
2 pounds Rabbit meat (cut from the bone and into chunks)
Rice for serving

Step by Step Instructions
  1. Heat the clarified butter or vegetable oil in a wide pot over medium-high heat. Pat the meat dry, then brown the meat (salting it while it cooks). Once browned, set the meat aside.
  2. Add the onion to the pot and saute for 5 minutes. Add the ginger & garlic and saute for an additional minute.
  3. Return the rabbit meat to the pot, then add the tomato puree, water, bay leaves, turmeric and Madras curry paste. Stir the yogurt in and bring the mixture to a simmer. Add salt to taste and simmer for 30 minutes.
  4. Stir in the Garam Masala & cilantro. Serve the curry over rice.