Curried Rabbit Stew

ingredients for the paste

2 tsp curry powder
1 tsp garam masala
1 tsp turmeric
juice of 1 lemon

for the curry

2 rabbits ( i cut all the meat away from the rabbit and removed all the bones but i do think it will work just as well with jointed meat)
ghee or vegetable oil
2 large onions, finely sliced
1 red and 1 yellow bell pepper, choped
1 clove garlic, crushed
1 cm ginger, grated
2 green chillies, thinly sliced
2 tsp cumin seeds
1 tsp fenugreek seeds
1 tbsp ground coriander
3 tomatoes, chopped
4 tbsp tomato purée
sea salt and freshly ground black pepper
bunches coriander, chopped


and heres what to do with it

1, mix all the ingredients for the PASTE ONLY in a bowl

2, coat all the meat and set aside ( i put it in the fridge for a couple hours, if using lamb or beef i reckon overnight would be best )

3, Heat enough ghee to cover the bottom of a frying pan and set over a high heat. Fry the rabbit until browned all over.

4, now add all the ingredients into the slow cooker and cover and cook on low
all day, i put mine on at 7am and took it out at 5pm, if it needs thickening put it into a wok or frying pan and simmer until thickened, but i didnt have to do this

dish up and sprinkle freshly chopped coriander over