Morrocan spices (I used ones called 'for chicken' that we got in morocco, but ras el hanout is fine.
1 confit lemon cut in to quarters - or a normal lemon if you can't get confit or make your own - http://www.thebittenword.com/thebittenword/2009/08/lemon-confit.html
3 largish carrots cut in to batons
1 large onion or 2 small ones chopped
Add the onions, then the rabbit to the tagine and sprinkle the spice over the top followed by a bit of oil a dash of salt (careful if the confit lemon is salty) and half a cup of water
Put the lid on and cook for 30 mins
Add the carrots and lemon and cook for a further hour.
Serve with cous cous.
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