Curried Rabbit:

* 1 kg (about 2.25 lbs) rabbit cut up into pieces or about a pound of deboned rabbit meat.
* 30g (about 1 ounce) ghee or unsalted butter
* 3 large onions
* 25 mm (1 inch) piece of fresh ginger
* 3 teaspoons ground coriander powder (McCormicks have it in their gourmet
range)
* 2 cups chicken stock (an Australian cup = 250ml so this is about 2.1 US cups) - you can use stock cubes for this
* 1 teaspoon garam masala (you can make your own - there are recipes on the net and McCormicks have it in their gourmet range)
* 250g (about 8 ounces) can or frozen sweet corn kernels
* salt

Ideally soak the rabbit for a few hours or overnight in water to cover with a teaspoon of lemon juice added to whiten the meat. Drain off water and dry the rabbit pieces well. Slice the onions and ginger very finely. Heat ghee/butter and brown the rabbit pieces on high heat. Reduce heat when browned and add onion and ginger and continue frying for a few more minutes. Mix the ground coriander with the chicken stock and add to the pan with a good pinch of salt. Cover and simmer for about 2 hours or until the rabbit is tender. (If the liquid is reduced too much add more water as necessary). Finally, sprinkle in the garam masala and the sweet corn and simmer for another 5 to 10 minutes. Serve with rice.