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1 small rabbit, jointed 1 large onion 1 carrot 1 turnip 1 small apple 1 oz butter 1 oz flour ½ tsp curry paste salt and pepper lemon juice 2 oz sultanas 2 pints stock or water |
Low-carb Low-fat Egg-free Nut-free Sugar-free |
Mix curry powder with flour and dip rabbit portions to coat all over.
Chop onion and apple, cut up remaining vegetables into small pieces.
Heat butter and fry rabbit until lightly browned. Remove from pan.
Fry onion until translucent, stir in apple and stock and return rabbit to pan with vegetables, sultanas and seasoning and curry paste.
Bring to the boil and simmer gently for 2 hours.
Strain, cut rabbit meat into small pieces and reheat. Add sultanas and diced vegetables if liked. Add lemon juice to taste.
Serve very hot with plain boiled rice handed separately.
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