I made this with jackrabbit, which like most hares is a dark meat, but unless you are a hunter, hare can be tough to buy. My advice is to either go with rabbit, which is a white meat, or use a similar red meat, i.e., venison or lamb. More or less everything else is easily found in a decent supermarket, so this is not an especially challenging curry.
Course: Main Course
Author: Hank Shaw
1/4cupghee,clarified butter, or vegetable oil
2poundshare or rabbit meat,cut off the bone and into chunks
2cupsyellow or white onion,sliced root to tip
A 14-ounce can of tomato puree
1cupplain yogurt,Greek style is best
1heaping teaspoon turmeric
1/4cupMadras curry paste,or 2 tablespoons Madras curry powder
1/4cupchopped cilantro for garnish
Heat the clarified butter in a wide pot (like a sauce pot or high-sided frying pan with a lid) over medium-high heat. Pat the hare pieces dry with paper towels and brown them well. Salt the meat as it cooks. Remove to a bowl once browned.
Add the onion and saute until it begins to brown at the edges, about 5 minutes. Add the ginger and garlic and cook another minute.
Return the meat to the pot and add the tomato puree, water, bay leaves, turmeric and Madras curry paste. Stir in the yogurt and bring to a gentle simmer. Add salt to taste and simmer for 30 minutes.
Finish by stirring in the Garam Masala and the cilantro. Serve over rice.
Serve with rice or flatbreads. A hoppy beer would be your best accompaniment.