Advertisement

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

  • 4 cloves garlic, roughly chopped
  • 2.5cm piece ginger, grated
  • 100g flaked almonds, toasted
  • 3 tbsp vegetable oil
  • 1 bay leaf
  • 6 cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 1 onion, finely chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ¼ tsp cayenne pepper
  • 1 tbsp tomato purée
  • 1kg (a mix of leg and loin on the bone) rabbit
  • 1 tsp sea salt flakes
  • 400g tin coconut milk
  • ½ tsp garam masala
  • 300g basmati and wild rice
  • a handful coriander, chopped
  • 1 red or green chilli, sliced to serve

GOLDEN RAISINS

  • 1 chamomile tea bag
  • 100g golden raisins

Method

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

Discover more of our best curry recipes here...

Kombdi Masala Curry Recipe
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement