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Rabbit Curry (cari lapin): recipe illustration
Meat

Rabbit Curry (cari lapin)

A rabbit curry in a spiced tomato sauce, a flagship family dish of Mauritian Creole cooking. The tender rabbit meat soaks up the spices during a long simmer, ideal for Sunday.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the rabbit into pieces, rinse them, then pat dry and season with salt.
  2. Thinly slice the onions, crush the garlic, grate the ginger and chop the tomatoes.
  3. Heat the oil in a pot and brown the rabbit pieces for 6 minutes until coloured. Set aside.
  4. Fry the fenugreek seeds and curry leaves, then add the onions and let them brown for 8 minutes.
  5. Add the garlic, ginger, turmeric, cumin and cayenne, and stir for one minute.
  6. Add the tomatoes and the whole green chilli, and let them cook down for 5 minutes.
  7. Return the rabbit, pour in the water, cover and simmer for 1 hour over low heat, until the meat pulls away from the bone.
  8. Adjust the seasoning, sprinkle with coriander and serve with the rice.

Variations and tips

Potato version. Add 2 potatoes cut into cubes 30 minutes before the end of cooking.

Using what's easy to find here. Fresh rabbit is available from butchers; frozen rabbit works too, fully thawed before cooking.

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Original Ecomely recipe.