Chef Mark Lloyd says… ‘This is a cracker of a dish, possibly the best way I’ve found to cook a rabbit if you want to begin your game journey’.
Ingredients
- garlic 4 cloves, roughly chopped
- ginger 2.5cm piece, grated
- flaked almonds 100g, toasted
- vegetable oil 3 tbsp
- bay leaf 1
- cardamom pods 6
- cloves 4
- cinnamon stick 1
- onion 1, finely chopped
- ground cumin 1 tbsp
- ground coriander 1 tbsp
- cayenne pepper ¼ tsp
- tomato purée 1 tbsp
- rabbit 1kg (a mix of leg and loin on the bone)
- sea salt flakes 1 tsp
- coconut milk 400g tin
- garam masala ½ tsp
- basmati and wild rice 300g
- coriander a handful, chopped
- red or green chilli 1, sliced to serve
GOLDEN RAISINS
- chamomile tea bag 1
- golden raisins 100g
Method
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Step 1
Whizz the garlic, ginger, 75g of the almonds and 6 tbsp of water in a blender to a paste. Put the oil in a wide pan over medium-high heat. When the oil is hot, add the bay leaf, cardamom, cloves and cinnamon, and stir for 10 seconds. Add the onion and cook, stirring, until browned.
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Step 2
Reduce the heat to medium and add the paste from the blender, along with the cumin, ground coriander and cayenne. Stir for 3-4 minutes, then add the tomato purée and stir for a minute longer.
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Step 3
Add the rabbit pieces, salt, coconut milk, garam masala and 150ml water. Bring to a simmer, turn the heat to low, cover and simmer gently for 1 hour or until the rabbit is falling from the bone. Remove the meat onto a plate and simmer the sauce until it thickens.
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Step 4
Give the rice a good wash under cold, running water. Put into a large pan of salted boiling water and cook for 20 minutes or until tender. Drain really well.
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Step 5
For the golden raisins, boil a kettle, put the tea bag and the raisins in a heatproof jug or bowl, pour 300ml of hot water over the raisins and cover, allowing to cool completely with the tea bag, then drain to serve.
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Step 6
Create a bed of rice, top with rabbit pieces and sauce, then scatter with raisins, the rest of the toasted flaked almonds, chopped coriander and sliced chilli.
*This recipe is gluten-free according to industry standards
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Nutritional Information
- Kcals 965
- Fat 48.2g
- Saturates 18.9g
- Carbs 83.8g
- Sugars 22.7g
- Fibre 4.8g
- Protein 46.7g
- Salt 2.7g