Ingredients:
1 can (16 ounces) whole tomatoes, chopped
1/2 cup golden raisins
1 tablespoon chopped green chilies
1 teaspoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 tablespoons vegetable oil
2-3 deboned squirrels
1/2 cup chopped onion
Hot cooked rice
1/4 cup sliced almonds
Directions:
Step 1: Mix together the tomatoes, raisins, chilies, sugar, cinnamon, salt, cumin and red pepper in a small bowl; set aside.
Step 2: Parboil the squirrels until tender. Debone and place in a large skillet. Add the onion. Cook and stir onion 2 to 3 minutes until soft. Drain off the excess fat.
Step 3: Add the tomato mixture. Reduce the heat to medium. Cover and cook for about 15 minutes or until the squirrel is fork-tender. Uncover and cook for 5 minutes longer. Add the remaining ingredients from Step 1 & cook until hot.
Serve the squirrel & sauce over the hot cooked rice. Sprinkle with almonds.
