Tandoori rabbit
INGREDIENTS
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6 rear rabbit legs (ideally from a young animal)
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Juice of 1 lemon
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1 thumb-sized piece root ginger, peeled and roughly chopped
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3 garlic cloves, peeled and roughly chopped
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1 green chilli, finely chopped
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1 bunch fresh coriander, leaves picked and stalks roughly chopped
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2 heaped tbsp bought tandoori paste
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1 tbsp roughly chopped mint
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1 tsp garam masala
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1 tsp ground cumin
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1 tsp ground turmeric
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1 tsp chilli powder
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350ml plain, full-fat yoghurt
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2 tbsp sunflower oil
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Sea salt and freshly ground black pepper
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