Rabbit With Chillies & Aubergines
Equipment
Ingredients
- 1½ tablespoons smen or ghee
- 1 onion halved and sliced
- 3 garlic cloves chopped
- 2 teaspoons red chillies dried / finely chopped
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 rabbit about 1.25–1.5 kg (2½–3 lb), cleaned and jointed
- 300 ml water
- 400 g chopped tomatoes can
- 1½ teaspoons sugar
- small bunch coriander finely chopped
- 1 aubergine diced
- sea salt and black pepper
Instructions
- Heat the smen, or ghee in the base of a large tagine or heavy-based saucepan over a medium heat, stir in the onion, garlic, chillies and coriander and cumin seeds and cook for 3 minutes to let the flavours mingle.
- Add the rabbit joints, stir to coat well and cook for a further 1,5 minutes.
- Pour in the measurement water and add the chopped tomatoes, sugar and most of the coriander.
- Bring to the boil, then reduce the heat, cover and cook gently for 45 minutes.
- Add the aubergine, re-cover and cook gently for a further 15–20 minutes until the aubergine is soft and has absorbed the flavours.
- Season to taste with salt and pepper.
- Garnish with the remaining coriander and serve with chunks of fresh crusty bread, if liked.
