Spicy rabbit vindaloo

    1 hour 50 min

    This spicy curry is a twist on a classic using a healthy and tasty meat that feels as if it was made for vindaloo! Dish up with rice and a naan.


    Aberdeenshire, Scotland, UK
    4 people made this

    Serves: 2 

    • 1 tablespoon vegetable oil
    • 25g butter
    • 400g rabbit meat, cubed
    • 200g belly pork, cubed
    • 2 onions, chopped
    • 2 garlic cloves, crushed
    • 1 tablespoon tomato puree
    • 1 1/2 tablespoons each ground cumin, ground coriander, garam masala and sweet paprika
    • 1/2 tablespoon each ground turmeric, cayenne pepper and yellow mustard seeds
    • 10 curry leaves
    • 5 fresh green chillies, chopped
    • 50ml white wine vinegar
    • 300ml beef stock
    • 1 (250g) tin chopped tomatoes

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Slice all of your meat and veg into cubes and strips.
    2. Using half your oil and butter in a pan, brown off the rabbit meat and pork, then remove it.
    3. Add the other half of the butter and oil then add all your ingredients other than the meat, the vinegar, stock and tomatoes. Cook this on a low to medium heat and be sure to stir it well.
    4. Add the rest of your ingredients, give it a mix and then cover. Let it cook for an hour. Remove the lid and let it cook for another half hour. Once the meat pulls apart nicely, it's ready.

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    Reviews in English (1)


    I used beef in mine, but used the rest of the recipe the same, and the curry is absolutely declicious! hats of to ya!  -  08 May 2012