This Rabbit dish originates from Peru and uses roasted ground peanuts. Serve on a bed of white rice to really bring out the flavour.

Preparation & Cooking Time: 100 minutes

Serves: 4

You will need:

Lamb Brand All Purpose Flour 50g

Lamb Brand Table Salt 1tsp

Lamb Brand Ground Black Pepper ¼tsp

Lamb Brand Sweet Paprika 1tbsp

Lamb Brand Roasted Blanched Peanuts 320g, finely ground

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Lamb Brand Ground Cumin ½tsp

Lamb Brand Bay Leaf 1

Lamb Brand Long Grain White Rice 190g

Rabbit 1 (about 500g), cut into serving pieces

Vegetable Oil 4tbsp

Onions 2 large, finely chopped

Garlic 1 clove, chopped

White Wine Vinegar 1tbsp

Chicken Stock 400ml

Dry White Wine 230ml

Chili 1, chopped (optional)

All you have to do is:

In a large plastic food-storage bag, combine 50g flour, 1tsp salt and ¼ tsp black pepper.  Shake to mix. Add rabbit pieces. Shake to coat.

Heat oil in a heavy casserole and stir in the paprika, taking care not to let it burn. 

Add the rabbit pieces and sauté lightly. Lift out and set aside. Add the onions and garlic to the casserole and cook until onions are soft.

Return the rabbit pieces to the casserole, add all the remaining ingredients, mix well, cover, and simmer until rabbit is tender, about 90 minutes.

In the meantime bring 450ml water to a boil in a saucepan. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.

Serve the rabbit and peanut sauce hot on bed of white rice.