October 2004
Rabbit meat slow-cooked with cauliflower, carrots, beans and spices
by Alfred Prasad at Tamarind

Serves 4

Oil : 3 tablespoons
Whole peppercorns : 5-6nos.
Cinnamon : 2 one inch sticks
Cardamom : 3-4 nos.
Cloves : 5-6 nos.
Onions (Chopped) : 2 medium sized
Chilli powder : ½ teaspoons
Ginger-garlic paste : 1 tablespoon
Tomatoes (Chopped) : 3 medium sized
Diced rabbit meat : 800 gms.
Salt : to taste
Carrots : 1 medium sized
Cauliflower : ¼ flower
Fine beans : 12-15 nos.
Water : 350 ml
Corn flour : 1 teaspoon
Vinegar : 1 tablespoon
Mint leaves : 1 sprig
Coriander sprigs : A few sprigs


•  Peel the carrots, cut into even sized dices, cut the cauliflower into small florets, soak in salted water for 10 minutes and drain, cut the fine beans into 1"sized pieces, leave aside

•  Wash the diced rabbit meat in cold water, leave to drain

•  Heat oil in a thick-bottomed saucepan, throw in the peppercorns and whole spices, followed by the chopped onions and sauté until the onions are translucent

•  Add ginger-garlic paste and sauté for a further 10 minutes

•  Add the chilli powder and stir well

•  Throw in the chopped tomatoes and cook over a slow flame until the tomatoes are reduced to a pulp

•  Now add the diced rabbit meat and salt, cover with a lid and allow to simmer for 10 minutes before adding the vegetables and water, leave to simmer for a further 15 minutes or until the vegetables are cooked

•  Dissolve the corn flour in about 50 ml of cold water, add it to the stew while stirring gently

Allow the stew to come to a boil, add the vinegar and serve hot garnished with fresh mint and sprigs of coriander