Curried Rabbit

Curried Rabbit

This is a very nice mild curry and easy to prepare.

However everything in this recipe can be adjusted to taste or availability

* 1 kg (about 2.25 lbs) rabbit cut up into pieces or about a pound of deboned rabbit meat.
* 30g (about 1 ounce) unsalted butter
* 3 large onions
* 25 mm (1 inch) piece of fresh ginger
* 3 teaspoons ground coriander powder
* 2 cups chicken stock - you can use stock cubes for this
* 1 teaspoon garam masala
* 250g (about 8 ounces) can or frozen sweet corn kernels
* salt

Method

* Ideally soak the rabbit for a few hours or overnight in water to cover with a
teaspoon of lemon juice added to whiten the meat.

* Drain off water and dry the rabbit pieces well

* Slice the onions and ginger very finely

* Heat butter and brown the rabbit pieces on high heat

* Reduce heat when browned and add onion and ginger and continue frying for a few more minutes

* Mix the ground coriander with the chicken stock and add to the pan with a good pinch of salt.

* Cover and simmer for about 2 hours or until the rabbit is tender. (If the liquid is reduced too much add more water as necessary.)

* Finally sprinkle in the garam masala and the sweet corn and simmer for another 5 to 10 minutes

* Serve with rice