Pages

Saturday, 19 July 2014

Rabbit Tagine Recipe

1 rabbit cut in to pieces
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.

No comments:

Post a Comment