Roast rabbit

Directions

1. Wash the rabbit well and season inside and out with the garlic, cumin, salt and black pepper.

2. Place on the rack of a roasting tin then transfer to an oven pre-heated to 190°C and roast for about 25 minutes, or until cooked through and golden brown.

3. During this time, baste the rabbit occasionally with the oil. In the meantime, scrub the potatoes then add to a pan of boiling salted water and cook for about 25 minutes, or until tender.

4. Once cooked, drain the potatoes and peel. For the sauce, fry the onion in a pan with a little oil for about 4 minutes, or until translucent.

5. Add the roasted peanuts and the ground cumin. Season to taste with salt and black pepper then stir in the milk.

6. Bring the sauce just to a boil then stir in the coriander leaves. Continue cooking, stirring frequently, for 10 minutes then take the pan off the heat.

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