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Estimated Preparation Time: 12 minutes
Estimated Cooking Time: 3 hr 30 minutes
Servings: 8 bowls of soup
Non-standard Cooking Utensils: A large pan.
2 tablespoons of curry powder - that's according to Mrs Beeton! I suggest a more moderate approach initially, maybe a level teaspoon
1 garlic clove
28g (1oz) of ground almonds
Juice of half a lemon
1 rabbit - ask your butcher to skin and prepare this
4 slices of lean bacon
2.2l (4 pints) chicken stock
Salt and pepper to taste
1. Fry the onions for 8 minutes on a medium heat until golden brown.
2. Place the bacon in a largish frying pan, cut the rabbit into small cubes, add them on top of the bacon and fry on a medium heat until the rabbit starts to lightly brown. this should take about 6 minutes. Turn the rabbit frequently while frying.
3. Add the stock, onions and garlic then simmer until the meat is tender - this should take around 20 minutes. Skim off any fat and froth during this cooking.
4. Put the curry powder in a small bowl, add a teaspoon of water and mix into a paste.
5. Add the curry paste, ground almonds, lemon juice, salt and pepper, mix well. Let it simmer for 5 minutes then serve hot with plain boiled rice.
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