Marinated baked rabbit

Khad khargosh

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

I cooked this excellent dish in an isolated Indian village 80 km/50 miles from Jaipur. Since simple Indian villages like the one I was visiting have no ovens, when they wish to bake or roast something they dig a small hole in the ground within the village compound and line it with dried cow dung, which whilst wet has been moulded into thick disks about 15 or 18 cm/6 or 7 inches in diameter and sun-dried. The cow dung is then ignited and once it is well alight, rather like charcoal, the rabb