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Serves 4-6
Ingredients: -
» 1kg Rabbit pieces on the bone
» Green chillies 3-4 or to taste chopped
» Garlic 2-3 cloves crushed
» Ginger freshly grated 1”
» 2tbsp tandoori mix
» 200g butter or ghee
» Pot of natural yogurt (250g)
» A handful of fresh chopped coriander.
» 1 lemon
» Salt and pepper to taste
Method: -
1.Place rabbit pieces in some foil inside a steamer and steam for 20 min or so until rabbit is cooked.
2.To the yogurt add tandoori mixture, chillies, garlic and ginger paste, and juice of ½ lemon and mix together, season with salt and pepper.
3.Coat the rabbit pieces in yogurt marinade, and allow to sit in the bowl for 5 mins to allow the marinade to be absorbed.
4.Heat oven to 180 f
5.Place the chicken pieces in an oven proof dish and dot the butter or ghee over it and bake for 30-40mins, keep basting with the juices to keep moist.
6.Sprinkle chopped coriander and lemon wedges before serving
Ingredients: -
» 1kg Rabbit pieces on the bone
» Green chillies 3-4 or to taste chopped
» Garlic 2-3 cloves crushed
» Ginger freshly grated 1”
» 2tbsp tandoori mix
» 200g butter or ghee
» Pot of natural yogurt (250g)
» A handful of fresh chopped coriander.
» 1 lemon
» Salt and pepper to taste
Method: -
1.Place rabbit pieces in some foil inside a steamer and steam for 20 min or so until rabbit is cooked.
2.To the yogurt add tandoori mixture, chillies, garlic and ginger paste, and juice of ½ lemon and mix together, season with salt and pepper.
3.Coat the rabbit pieces in yogurt marinade, and allow to sit in the bowl for 5 mins to allow the marinade to be absorbed.
4.Heat oven to 180 f
5.Place the chicken pieces in an oven proof dish and dot the butter or ghee over it and bake for 30-40mins, keep basting with the juices to keep moist.
6.Sprinkle chopped coriander and lemon wedges before serving
