Moroccan Rabbit Stew

How to make a Moroccan Rabbit Stew.

Ingredients: Serves 1

• 250g diced rabbit
• 1/2 red onion, diced
• 1/2 carrot, diced
• A handful of medjool dates, stones removed and halved
• Mint
• Juice of half a lemon

For the Marinade:

• 1 tbsp Ras el hanout
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp chilli powder
• A pinch of cinnamon
• 2 cloves garlic
• 1/2 inch ginger
• Juice and zest of (another) lemon
• 1 tsp cornflour
• 1 tbsp honey
• 1 tsp olive oil
• Seasoning

Method:

1. Mix all of the marinade ingredients together then combine with the rabbit.
2. Leave for a few hours.
3. Heat oil in an oven proof pot.
4. Remove as much marinade as possible from the meat and brown.
5. Remove the meat from the pan.
6. Add a little more oil, then the onion.
7. Soften for a couple of minutes, then add the carrot, dates and leftover marinade.
8. Add 200ml water, cover, and put in the oven at 180C for an hour and a half, stirring occasionally.
9. Peel the potatoes and cut into long chunks, then par boil.
10. Add these to the pot and cook for another half hour.
11. Remove from the oven, add the juice of half a lemon, chopped mint, put in serving dish then scatter with a little more chopped mint.
12. Serve with cous cous, flat bread and enjoy!