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Curried Rabbit

This is a very nice mild curry and easy to prepare. I have made it for years and even people who don't like rabbit much admit they like it.

I have tried to convert the metric measures to US but you had better check them...

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) ghee or unsalted butter
* 3 large onions
* 25 mm (1 inch) piece of fresh ginger
* 3 teaspoons ground coriander powder (McCormicks have it in their gourmet
* 2 cups chicken stock (an Australian cup = 250ml so this is about 2.1 US cups) - you can use stock cubes for this
* 1 teaspoon garam masala (you can make your own - there are recipes on the
net and McCormicks have it in their gourmet range)
* 250g (about 8 ounces) can or frozen sweet corn kernels
* salt


* 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 ghee/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

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