Thursday, February 26, 2009

Victorian Style Curry

The English in the Victorian era were a big fan of curries, but they didn't make it thick and creamy or overpowering with asian flavors as today. The curry was light, comforting, and sexy.

8oz rabbit meat
1 cup chicken stock
1 tsp cumin
1 tsp cayenne pepper
1 tsp granulated garlic
1/2 small onion
2 tbsp olive oil
1 cup cabbage or lettuce
1 carrot, sliced
1 potato, diced
Salt and Pepper

1. Heat the olive oil in a pan. Add the spices. Slice the rabbit into strips and add to the pot. Season with salt and pepper. Cook until bronwed. Add the chicken stock, carrot, and potato. Bring to a boil and simmer for 10 minutes.

2. Shred the lettuce. Then add to the pot and cook for another 5 minutes. Season to taste.

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