Saturday, January 28, 2012

Achari khargosh rabbit leg cooked in pickling spices


Achari khargosh rabbit leg cooked 
in pickling spices
this is the type of dish that would have been cooked on a shikaar, or hunting
expedition, when the rajput princes went out hunting with their entourage. It
would originally have been made with hare but works just as well with rabbit.
ingredients
4–6 rabbit legs, about 2 lb (900 g) in total
1 tsp salt
1 tsp ground turmeric
sauce
1/2 tbsp mustard oil
1/3 cup ghee
4 dried red chilies
1 tbsp mixed pickling spices (p24)
8 garlic cloves, finely chopped
2 onions, about 6 oz (150 g) in total,
finely chopped
                                                                      method
Place the rabbit legs in a pan and add the salt and turmeric. Pour in 1
1/2 quarts (liters) water
and bring to a boil over moderate heat. reduce the heat to low, cover with a lid, and simmer for 45 minutes or until tender. remove the rabbit legs from the liquid and drain; reserve the cooking liquid.
1 tsp salt
1/2 tsp ground turmeric
1-in (2.5-cm) piece fresh ginger root, cut
into julienne strips
2 tbsp palm sugar or molasses
10 oz (300 g) plain full-fat yogurt
2 tsp chickpea flour
juice of 1 lemon
1 tbsp finely chopped cilantro leaves
In another heavy-based pan, heat the mustard oil to smoking point over moderate heat. add the ghee and, as it melts, add the whole red chilies and allow them to crackle for a few seconds. Next, add the pickling spices and, as they begin to crackle and change color, add the garlic. sauté the garlic for a minute or so until golden brown, then add the onions. sauté for 10 minutes or until the onions are soft and translucent but not brown. stir in the salt and turmeric and add the cooked rabbit legs. add the ginger and palm sugar and stir for a few minutes, until the legs start to acquire a light brown color. Now stir in the reserved cooking liquid and let it simmer for 5 minutes.
In a bowl, whisk the yogurt with the chickpea flour until well combined. Increase the heat and
bring the liquid in the pan back to a boil. slowly add the yogurt mixture, stirring constantly to
prevent it from separating. When all the yogurt has been incorporated, continue simmering for
2–3 minutes. If the oil starts to separate out at the sides of the pan, that’s fine.  adjust the seasoning and, just before serving, stir in the lemon juice and cilantro. serve with either rice or bread.

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