|Frying rabbit||4 Pound (1 Whole)|
|Seasoned all purpose flour||2 Tablespoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm)|
|Apple||1 Large, peeled and chopped|
|Lemon||1⁄2 , juiced|
|Curry powder||1 Tablespoon (Add More As Per Taste)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Have rabbit disjointed and cut into serving pieces.
Dust generously with seasoned flour, and brown on all sides in hot shortening.
Remove to a kettle.
In drippings left in skillet cook onions, garlic, and apple for 2 or 3 minutes.
When the mixture is wilted, add it to the meat, along with the lemon juice and curry powder (Curry powders vary a good deal in strength, so use your own judgment.)
Add salt, pepper, and water to cover (or part water and part canned tomatoes); cover and simmer for 2 1/2 hours, or until done.
Correct seasoning, and if necessary, thicken the sauce with a little flour-and-water paste.
Serve with curry condiments.
Makes 6 to 8 servings.