Rabbit Vindaloo Recipe That Will Get Your Guests Begging For More

This Rabbit vindaloo recipe is a real wintertime treat.

You could of course use other meats but in the winter months I love to use rabbit. The meat which tastes a lot like chicken is so tender when marinaded in the following yoghurt marinade and cooked in the oven for about half an hour

This is not a traditional Indian Vindaloo recipe. The curry sauce is very similar to the curry sauce you will find at your local high street curry house.

Rabbit with ingredients for Vindaloo

Rabbit with other Indian Ingredients

INGREDIENTS for rabbit vindaloo recipe.

For the curry gravy (This makes enough gravy for 12 servings. I make large batches and then freeze whatever is left over for quick mid-week meals.)

1 Tablespoon black mustard seeds
2 Tablespoons fenugreek seeds
6 Tablespoons corianders seeds
3 Tablespoons white cumin seeds
1 2″ piece of cinnamon
1 Tablespoon black peppercorns

3 Tablespoons garlic powder
2 Tablepoons garam masala (preferably homemade)
3 Tablespoons gram flour
2 Tablespoons smoked Paprika
1 Tablespoon ground ginger
1 Tablespoon hot chilli powder

5 Tablespoons ghee

Rabbit Vindaloo Curry

My rabbit vindaloo curry

In a dry pan, heat the six whole spices over medium heat until the spices begin to smoke. Remove from the heat and grind to a fine powder in a spice grinder or pestle and mortar.

Mix with the rest of the powdered spice.

Now, in the frying pan, melt the ghee and then pour in the spice powder mixture. Pour in enough water to made a thick gravy. Continue stirring over medium heat for a few minutes. As the gravy sizzles away, the ghee will begin to rise to the top.

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As mentioned, this is enough gravy for 12 servings. Take out what you require and freeze the rest.

Now for the Rabbit Vindaloo Recipe!

(Serves 4 hungry people)

2 rabbits – each cut into six pieces
300ml Greek yoghurt
6 cloves garlic finely chopped
1 fat finger sized piece of ginger finely grated
Juice of two lemons

2 Tablespoons ghee
1 Onion finely chopped
3 green chillies finely chopped
1 Tablespoon hot chilli powder

Mix the yoghurt, garlic, ginger, lemon juice, garam masala and a touch of salt in a bowl large enough to hold the rabbit pieces. Allow to marinade for six hours or over night. The longer the better!

When you are ready to cook, preheat your oven to 190 c / 375 f. Remove as much of the marinade from the meat as possible and cook the rabbit pieces on a rack for 40 minutes.

While the rabbit is baking, add the ghee to a large pan or wok. Melt the ghee over high heat and then throw in the onion and chillies along with the hot chilli powder.

Fry the onions until the are lightly browned and translucent.

When the rabbit is cooked through, place it in the pan and cover it with curry gravy. Bring to a boil and then serve with white rice and limes.

I promise you – this rabbit Vindaloo recipe is amazing!


  1. says

    I’m absolutely loving this site, and the recipes, particularly this rabbit one: can’t wait to try it. I put a rabbit in cider recipe recently on my blog, and it was very popular: bring on the bunnies! Will also do what you suggest and make a batch of the gravy and freeze it down in portions. Cheers

    • Dan Toombs says

      Hi – Thanks a lot for that. Let me know if you have any questions. I just checked out your site. I’m going to try your rabbit stew while they are still in season! It looks amazing. Keep in touch!

  2. Mark says

    do you mix the marinade in with the gravy?

    The marinade mentions garam masala but this is not in the marinade ingredients. add it or not?

    • Dan Toombs says

      Hi Mark

      Add everything together and the sprinkle with garam masala at the end. Thanks for asking. I better go check the recipe and make a few changes.


  3. Marie says

    Hi, I’m in the midst of making this but it would be nice to have an idea how much water to add to the curry, 1 cup, 2 cups, etc. I added maybe between one and two cups and it seems to be the right consistancy, but I don’t see how it’s supposed to be 12 servings, and it’s mighty powerful stuff…

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