1 to 2 hours
By Matt Tebbutt
From Saturday Kitchen
For the stew
- 1 wild rabbit, jointed
- 1 lime, juice only
- 1 knob fresh root ginger, peeled and chopped
- 1 tbsp chilli flakes
- 1 tsp crushed coriander seeds
- 1 tsp crushed cumin seeds
- ½ tsp crushed black peppercorns
- pinch ground cardamom
- 30g/1oz butter
- 3 red onions, sliced
- 1 red chilli, chopped
- 2 red peppers, seeds removed and sliced
- 6 garlic cloves, finely chopped
- 400g tin chopped tomatoes
- 300ml/10fl oz red wine
- 1 bay leaf
- 1 bunch fresh coriander, chopped
For the flatbread
- 150g/5½oz plain flour
- 100g/3½oz stoneground wholemeal flour
- 300ml–400ml/10fl oz–14fl oz milk
- 80ml/2½fl oz yoghurt
To make the stew, place the rabbit pieces in a bowl with the lime juice, ginger, chilli flakes, coriander seeds, cumin seeds, peppercorns and cardamom. Cover and leave to marinate overnight in the fridge.
To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Mix the flours with the milk and yoghurt until it achieves a pouring consistency. Leave to rest for 1–2 hours.
For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Add the marinated rabbit, wine and bay leaf. Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. If needed, continue to cook the sauce until reduced to a good consistency.
Pour a quarter of the flatbread mixture into a small frying pan, like a pancake batter, and cook until puffed up and brown spots form on the bottom – about 2-3 minutes. Turn the flatbread over and cook on the other side. Repeat with the rest of the mixture.
Stir the coriander into the stew and serve immediately with the flatbreads.