A great winter warmer dish of whole rabbit cooked with vegetables, fragrant ginger and cinnamon.
Grind up the marinade ingredients in a pestle and mortar. Toss the rabbit through the ground marinade and leave for 6 hours.
Preheat the oven to 200ºC / 400ºF / gas mark 6.
Cut the rabbit into chunks and fry pieces with a little olive oil in a large casserole dish until lightly coloured. Add the tomatoes, onions, thyme and coriander seeds. Squeeze in the lemon juice and add the remaining ½ lemon and pour in the sherry. Add the stock and cook for 30 minutes.
Fry off the almonds.
To serve, sprinkle the almonds and coriander on top and serve with fresh mint mixed through natural yoghurt.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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