BUTTER BUNNY (Butter chicken but with rabbits)
Quinn makes a delicious rabbit curry in the style of an Indian butter chicken. YUM!
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Music by Jakob Brunnbauer, Jamie O’Brien, My First Death Ray.
https://myfirstdeathray.bandcamp.com/
Recipe (for 1.5 kg of rabbit)
For the marinade:
-1/3 cup plain yoghurt;
-1/3 cup tomato paste;
-2 teaspoons each of cumin, chilli powder, and garam masala;
-1 teaspoon each of turmeric, ground ginger, ground coriander, and ground cinnamon; and
-Salt and pepper to taste.
Mix together and coat the meat, then refrigerate for 1-12 hours.
Chuck it in the slow cooker then add:
-1 chopped onion;
-Heaps of garlic;
-1-2 chopped chillies; and
-1 heaped teaspoon of brown sugar.
Slow cook on low for 4-6 hours.
Remove the meat then add mixed cornflour and water to the remaining sauce, stir until thick then remove the insert from the heat.
Let it cool slightly and add about 1/3 cup of plain yoghurt, stir to combine.
Serve with flatbread, rice, fresh coriander, and what-have-you.
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