Korma Recipe with Rabbit, Golden Raisins and Wild Rice

Rabbit korma, chamomile golden raisins and wild rice

  • serves 4
  • Easy

Spiced, creamy, braised rabbit, sat on wild rice with fragrant golden raisins – all this needs is a hoppy IPA and some naan breads to mop up


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’.



  • 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


  • chamomile tea bag 1
  • golden raisins 100g


  • 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

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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