Rabbit hotpot with black pepper, ginger and cinnamon

Rabbit hotpot with black pepper, ginger and cinnamon

By
From
Saha
Serves
4
Photographer
Matt Harvey

Marinade

Ingredients

Quantity Ingredient
2 teaspoons black peppercorns
2 garlic cloves, peeled
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 tablespoons olive oil
2 farmed rabbits
50ml olive oil
16 small vine-ripened tomatoes, halved
2 purple onions, cut into large dice
1 teaspoon coriander seeds, roasted and lightly crushed
2 lemon quarters
few sprigs thyme
30ml sherry
250ml good-quality chicken stock

Garnish

Quantity Ingredient
150g blanched almonds
80ml olive oil
1/2 cup coriander leaves, shredded

Method

  1. Put the peppercorns into a mortar and grind to a coarse powder. Tip out and reserve. Next, put the garlic and salt into the mortar and pound to a smooth paste. Return the pepper to the mortar with the cinnamon, ginger and oil, and mix together well.
  2. Remove the kidneys and fat from the rabbits and cut into pieces. Pour on the marinade and rub well into all the rabbit pieces. Cover and refrigerate for 6–8 hours.
  3. Preheat the oven to 200°C. Heat the oil in a large heavy-based casserole dish. Add the rabbit pieces and fry until coloured all over. Add the tomatoes, onion, thyme and coriander seeds to the pot and stir well. Squeeze the lemon quarters and toss them into the pot as well. Add the sherry and bubble briefly on a high heat. Add the stock and bring to the boil. Cover the casserole dish and cook in the oven for 30 minutes.
  4. Towards the end of the cooking time, fry the almonds in the oil until golden brown – be careful not to burn them.
  5. To serve, garnish each portion with a sprinkle of fried almonds and coriander leaves.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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