Khargosh-Ka-Salan (Curried Hare)

Ingredients

• Remove the legs, and cut the back into three pieces
• four ounces of ghee
• two large onions sliced
• one teaspoonful of coriander
• one teaspoonful of turmeric
• one teaspoonful of cumin
• one teaspoonful of poppy seeds
• one teaspoonful of mustard seeds
• one teaspoonful of cardamoms
• a broken stick of cinnamon
• one point of garlic
• three coriander leaves
• one bay leaf
• an inch of green ginger
• a teaspoonful of salt
• a cupful of water
• a cupful of cocoanut milk
• two cupfuls of curds
• a teaspoonful of sugar
• two tablespoonfuls of tamarind juice

Method

1. 1

   Fry onions and spices in ghee until browned.

2. 2

   Fry hare pieces until brown, then add water, coconut milk, and curds.

3. 3

   Cover and boil, adding sugar and tamarind juice before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 129. The excerpt below is the record exactly as published.

one teaspoonful of ground turmeric, one sliced red chilli, a teaspoonful of whole ginger, a teaspoonful of poppy seeds, a teaspoonful of roasted coriander seeds, and a quarter of a teaspoonful of ground garlic. When brown lay in the chicken (which you have cut in eight parts), and fry to a nice brown, then add one teaspoonful and a half of salt with a cupful of water, also curdled milk till gravy is thick, and simmer very slowly for at least an hour. Serve with rice, ghee, and pickles. Khargosh-Ka-Salan. (Curried Hare.) Remove the legs, and cut the back into three pieces, and place the seven pieces in water. Boil four ounces of ghee, in which fry two large onions sliced, one teaspoonful coriander, turmeric, cumin, poppy seeds, mustard seeds, and cardamoms, a broken stick of cinnamon, one point of garlic, three coriander leaves, one bay leaf, 311 BANQUETS OF THE NATIONS an inch of green ginger, and a teaspoonful of salt. When the onions are browned, fry the pieces of hare in the above till brown all over, then pour into the pot a cupful of water, a cupful of cocoanut milk, and two cupfuls of curds. Cover the pot very close, and bring to the boil. If too little liquid, add some more curds. A few minutes before serving, stir in a teaspoonful of sugar and two table- spoonfuls of tamarind jui

Cook this with the app: pantry check, scaling, and the assistant.