Back to Foodies Corner Fri 25 Mar



  • 4 legs of rabbit, skinned
  • 2tsp ginger garlic paste (equal amounts)
  • 2 tsp salt
  • 100ml malt vinegar
  • ½ tsp ground turmeric
  • 2 tbsp vegetable or corn oil
  • 1 tsp black peppercorns9
  • 1 bay leaf
  • 500ml rabbit stock or water


  • 100g cup ghee or clarified butter
  • 8 cloves
  • 2 black cardamom pods
  • 1 bay leaf
  • 2 onions, finely chopped
  • 3 green chillies, chopped
  • ½ tsp ground turmeric
  • 1 tsp salt
  • 1 tbsp garlic paste
  • 200g sweet corn kernels
  • 4 tbsp plain yoghurt
  • 150ml cup rabbit stock or water
  • 2 ½ inch piece of fresh ginger, finely chopped
  • 4 tbsp chopped fresh coriander
  • juice of 1 lemon


  1. Marinate the rabbit legs with ginger paste, garlic paste, salt, vinegar and ground turmeric.
  2. Heat the oil in a large pan; sear the rabbit legs on both the sides, until crisp and light brown in colour.
  3. Place them in a baking tray; add the remaining spices and the rabbit stock.
  4. Cover with aluminium foil and put in an oven at 180C/350F/ Gas Mark4 for 60 minutes.

To make the corn sauce –
1.  Heat the ghee or clarified butter in a heavy bottom pan and add the cloves, cardamom and bay leaf.

2. When they start to crackle, add the onions and cook on a medium heat, until golden. Add the chillies and cook for 1-2 minutes. 3. Then add the turmeric and salt and cook briskly for a minute taking care that the dry spices do not burn. Add the garlic paste and cook stirring for a couple of minutes. Now add three quarters of the corn and all the yoghurt. 4. Cook gently for about 30 minutes, stirring occasionally, until the corn is nearly mashed and the sauce is becoming thick. 5. Add the rabbit stock or water, bring back to the boil, then add the ginger, coriander and the remaining corn. 6. Reduce the heat to medium, add the braised rabbit legs and simmer for 10 minutes. 7. Adjust the seasoning and add the lemon juice.

8. Place the rabbit leg on the corn sauce and serve with bread or rice. 

Source: Darbaar

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