RECIPE: Rabbit curry with ginger
RABBIT CURRY
Serves 6
- 750g rabbit meat, cubed
- 60g butter
- 2 tbsp sunflower oil
- Salt and pepper
- 300ml game or chicken stock
- 2 tbsp flour
- 2 tbsp curry powder
- 1/2 tsp turmeric
- Pinch of ground cardamon
- 3cm piece of peeled and grated ginger
- 2 shallots, finely chopped
- 3 tbsp tomato puree
- 15g sultanas, soaked in hot water to cover
METHOD
Heat half the butter and one teaspoon of oil in a frying pan.
Fry the shallots until they have softened and started to colour,