1 rabbit (completely boned and cubed)
1 large onion (chopped)
2 cloves garlic (crushed)
Fresh ginger (1 inch cubed piece, finely grated)
2 fresh red chillies (vary according to how hot you like it)
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp ground coriander seeds
2 tsp turmeric
½ tsp ground allspice
½ tsp ground black pepper
1 tsp dried thyme
2 tins tomatoes
2 tbsp vegetable oil
1 handful fresh lovage

If you can't get it, fresh coriander or parsley will do, but they do taste a bit different. Lovage has a lovely lemony tang - grow your own like I do!

Note:- you can replace all the spices with your favourite curry powder if you prefer, just use a heaped tablespoon of it.

•Fry the onion and rabbit pieces in the oil until lightly browned. There will be no fat in the rabbit, so add more oil if it needs it.
•Add the garlic, chillies and all spices and herbs, and fry for a few more minutes until you can really smell the spices. (Save some lovage/coriander/parsley to add later.)
•Add ½ pint water and the tinned tomatoes.
•Bring to the boil, cover and gently simmer for 1 hour on the hob, or in a 180degC oven, or best of all in a slow cooker for a couple of hours. Check occasionally and add more water if it looks too dry.
•Serve with boiled rice or naan breads, a little chopped lovage and a green salad. My children love sprinkling desiccated coconut and natural yoghurt on this and call it " Bunny Curry ".

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