Rabbit korma, chamomile golden raisins and wild rice
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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.
