Rabbit Dal Curry

Ingredients for 4 servings:

• 1 rabbit, approx. 1.8 kg, ready to cook
• 1 onion(s)
• 1 piece(s) ginger, approx. 1 – 2 cm
• 1 garlic clove(s)
• 3 tbsp olive oil
• 2 tbsp garam masala
• 300 g lentils, red
• 1 can of tomatoes, approx. 400 g
• 0.4 liters of coconut milk
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the rabbit pieces (back, top fillets, legs, shoulders), pat dry, and season all over with salt and pepper. Peel and finely chop the onions, ginger, and garlic clove. Heat the oil in a heavy pot. Fry the rabbit pieces over medium heat for 6-8 minutes until golden brown on all sides, then remove from the pan. Then sauté the freshly chopped ingredients until translucent. Add the garam masala and toast. Rinse the red lentils thoroughly under cold water, then add them to the pan and fry briefly. Now add the canned tomatoes. Deglaze with the coconut milk and add a pinch of sugar. Season with salt and pepper. Return the rabbit pieces to the pan. Bring everything to a boil briefly, then cover and simmer over low heat for about 30 minutes. Add a little more water if needed to maintain the creamy consistency. Remove the rabbit pieces from the pot and cut into the desired size. Return to the dal and serve. Per serving approx. 420 kcal