Heat the vegetable oil in a large deep pan, add the rabbit chunks and fry till browned, adding salt while cooking. Remove the meat from the pan, add the onions and fry until the onion starts to brown slightly. Next add the garlic and ginger and cook for another minute. Return the rabbit meat to the pan, add the tomato paste, bay leaves, curry power, turmeric, chicken stock and yogurt. Bring gently to the boil, reduce the heat, add the apple, raisins, orange zest and apricots. Simmer gently for 30 minutes, correct seasoning and finish with the garam masala and chopped coriander. Serve with rice, sprinkled with coriander and almonds.

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