Moroccan rabbit and pumpkin

This Moroccan rabbit and pumpkin dish is a quick, warming meal with sweet spice, tender rabbit and a little richness from the chickpeas and couscous. The cumin, garam masala, cardamom and currants give it that gentle North African flavour without making the recipe fussy. It’s a good one for using diced rabbit in a simple weeknight-style dish, but it would also work well at camp if you had the pumpkin prepared ahead of time.

Serves: 2 people
Duration: 40 minutes

Ingredients

Method

1. Heat 1 tablespoon of oil in a large wok and add the rabbit. Once the rabbit has been sealed, add the ketjap manis and 1 teaspoon each of cumin and garam masala and cook for 5 minutes or until the rabbit is done.
2. Remove the rabbit from the wok and set aside.
3. Heat the remaining oil in the wok and add the onion; cook until slightly brown.
4. Cook the pumpkin, covered, in a microwave until tender and then add it, the chickpeas and remaining spices to the wok. Cook for 3 minutes.
5. Add the water and simmer for 10 minutes, then add the rabbit and stir occasionally until heated through.
6. Just before serving, stir through the currants.
7. Serve on a bed of couscous drizzled with ketjap manis.