Hare curryAfter reading the post about prepping a hare , I thought I would share this one with you , it's been a wee while since I cooked it using hare , but at one time we had it regularly.
Hope you enjoy it .
Prep Time: 15 minutes
Cook Time: 45 minutes
1/4 cup ghee (clarified butter), or vegetable oil
2 pounds hare or rabbit meat, cut off the bone and into chunks
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
1.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.
2.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.
3.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.
4.Finish by stirring in the Garam Masala and the cilantro. Serve over rice.