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Rabbit Moghlai

An autumnal rabbit curry.

Serves: 4

Rabbit Moghlai


The light game flavour of rabbit works wonderfully with the rich and aromatic Moghlai Curry Pack.

  1. Joint the rabbit into 6 - 8 pieces (or ask your friendly butcher to do it for you!).
  2. Seal the rabbit (in batches) in a pan with a generous knob of butter. Use a fairly high heat, so that the rabbit takes on some colour. Remove from the pan and set aside.
  3. Add the Moghlai Curry Pack to the pan with water and simmer, as per the instructions on the pack, then return the rabbit to the pan.
  4. Cover the pan and slowly cook on a low heat for 1 - 1½ hours until the rabbit is tender.
  5. Garnish with cream and toasted flaked almonds.

Serve with pilau rice, and, to provide freshness and zing, Red Cabbage and Onion Salad, raw radishes and tangy lime pickle.