Rabbit Tajine (Updated - v2)

Best served with Couscous.

Attention! Preparation time around 90 minutes!

Preparation You'll need: A pan A Tajine (you can use a casserole dish if you don't have one) A mortar Three bowls for the vegetables.
Ingredients (for 2 to 3 persons) 1 small Rabbit 1/2 lemon or better 1 Moroccan preserved lemon 1 large onion 5 cloves of garlic 50 g butter 2 Tbsp fresh chopped ginger 3 tomatos (medium) 1 carrot (large) 3 small potatoes 1/2 tsp cumin 1 cinnamon stick A large pinch of saffron 1 bundle of cilantro 500 mL poultry stock Salt Some Harissa to spice it up (just put it on the table so that everyone can use it) ChezTeddy Tip: Two things should not be missing with these Tajine dishes: To have the food more spicy, one should always place a tube of Harissa on the table. I would, if available, take 'Le Phare du Cap Bon' Harissa. That one tastes really the best. Also you should always place plucked coriander leaves on the table, so that everyone can serve himself. If the Tajine turns out too dry, one could add 100 or 200 millilitres of vegetable broth, slightly thinned.
First steps Grind 1/2 tsp. cumin in the mortar, chop the ginger (2 Tbsp needed), press 5 cloves of garlic, then put all that together with 1 cinnamon stick in the mortar on the side. Dice 1 large onion and 3 small potatoes and set aside, too. Peel 3 medium tomatoes, cut in thin slices, cut 1 large carrot in small pieces and put all that aside in another dish. Pour some olive oil into the tajine and add the tomatoes and carrot). -> If you don't do it in a tajine, but in a casserole, then they should go in last, together with the lemon. Cut the lemon in quarters and roughly remove the meat and throw it away. Cut the peel into small pieces.
Preparing the meat Cut the rabbit if you got it in one piece, try to remove the skin as well. Remove the insides.
Frying of meat and onions/potatoes Melt half of the butter in a pan and fry the meat until golden brown. During the frying add the rest of the butter. When done put the rabbit parts on the side. Now fry the potatoes in the pan (if needed add a bit olive oil), in the remaining butter, until they get brown. As soon as they start to get brown, add the onions. Fry until everything has a nice brown color. Add the contents of the little bowl (the ginger, cumin, ...) and the poultry stock and mix all very well. Salt to your liking, then pour into the Tajine. Add the saffron and the pieces of the lemon peel, mix well, then the rabbit parts. Put the Tajine into the oven and cook all for around 40 to 45 minutes at 190℃.