Sindhi Methi Khargosh Recipe

Marinate rabbit

Pat rabbit pieces dry. In a large bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, salt, lemon juice and 2 tbs mustard oil. Rub thoroughly into rabbit pieces, cover and refrigerate for at least 2 hours or up to overnight for best flavor.

If using overnight marination remove rabbit from fridge 30 minutes before cooking to come toward room temperature.

Blanch and purée greens

Bring a pot of water to a boil. Add spinach and methi leaves and blanch for 1 minute until wilted. Drain and immediately plunge into iced water to preserve color. Squeeze out excess water, then roughly chop. Transfer to a blender and purée to a coarse paste (add 2–3 tbs water if needed). Set aside.

Brown rabbit

Heat 1 tbs oil (or ghee) in a heavy-bottomed pan over medium-high heat. Remove excess marinade from rabbit (reserve marinade). Sear rabbit pieces in batches until golden on all sides, 4–6 minutes per batch. Transfer browned rabbit to a plate.

Build the masala

In the same pan add remaining 2 tbs oil and cumin seeds. When they sizzle, add chopped onion and sauté on medium heat until soft and beginning to brown, about 7–8 minutes. Add minced garlic, ginger and slit green chilies and cook 2 minutes more until aromatic. Add chopped tomatoes and cook until they break down and oil begins to separate, about 6–8 minutes.

Spice and combine

Stir in coriander powder, cumin powder and reserved turmeric and red chili from the marinade if any. Add blanched green purée and mix well. Cook the mixture for 4–5 minutes until raw smell disappears.

Simmer rabbit in greens

Return browned rabbit to the pan. Pour in reserved marinade and 300 ml water or stock. Bring to a gentle simmer, reduce heat to low, cover and cook slowly for 35–45 minutes until rabbit is tender and almost falling off the bone. Stir occasionally and add a splash of water if sauce reduces too much.

Finish with cream and spices

When rabbit is tender, stir in heavy cream, garam masala, amchur (or tamarind) and 1 tsp salt. Simmer uncovered for 5–7 minutes to thicken slightly. Taste and adjust seasoning. Crush kasuri methi between your palms and sprinkle in. Remove from heat and garnish with chopped coriander and optional green chili slices.

Cook potatoes

Bring a pot of salted water to a boil. Add cubed potatoes and parboil for 6–8 minutes until just tender but not falling apart. Drain well.

Temper and sauté

Heat 1.5 tbs oil in a skillet over medium heat. Add mustard seeds and let them pop. Add parboiled potatoes, turmeric, red chili powder and salt. Sauté, turning occasionally, until potatoes develop a golden crust, about 8–10 minutes.

Add spring onions

Add sliced spring onions (white part first, save green tops for finishing) and cook 2–3 minutes until onion softens. Stir in chopped green parts and cook 1 minute more. Turn off heat and toss in chopped cilantro if using.

Arrange a generous ladle of Sindhi Methi Khargosh (rabbit in spinach-fenugreek masala) on a serving platter or individual plates. Serve hot with the potato & spring onion sabzi alongside.

Garnish with lemon wedges and extra chopped coriander. Offer steamed basmati rice or warm flatbreads to accompany the dish.