Khad Khargosh (rabbit cooked in a pit)

• 4 rabbit legs, on the bone
• 4 tortilla wraps, white, or chapatis
• 2 tbsp of butter, or ghee, melted

Marinade

• 4 tbsp of Greek yoghurt
• 1 tbsp of ginger paste
• 1 tbsp of garlic paste
• 1 tsp chilli flakes
• 2 tbsp of onion, chopped and fried
• 1 tsp cloves, lightly roasted and powdered
• 1 tsp turmeric powder
• 2 tsp chilli powder
• 2 tbsp of cashew nuts, fried and ground with water into a paste
• 1 tbsp of papaya paste, or pineapple paste
• 6 green chillies, finely chopped
• 6 tbsp of mustard oil
• 2 tbsp of coriander, chopped
• 1 1/2 tsp salt
• 1/2 tsp sugar

Garlic chutney

• 20 dried red chillies, whole
• 1 cup of malt vinegar
• 5 tbsp of oil
• 1/2 tsp cumin seeds
• 2 garlic bulbs, peeled and chopped
• 2 tbsp of tomato paste
• 1 tsp salt
• 2 tsp sugar
• 1 tbsp of coriander root, chopped
• 1/2 lime, juice only