Arnab bil tomatich (Rabbit with tomato)

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This rabbit recipe is from Algeria.

Ingredients

• 2 tablespoons oil
• 2 tablespoons smen (clarified butter) or 25 g butter
• 1 onion, finely chopped
• Garlic to taste, finely chopped
• 1 kg boneless rabbit meat, cut into small chunks
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon or more of harissa
• 2 bay leaves
• ½ teaspoon ground cumin
• 600 ml water or chicken stock
• 450 g ripe tomatoes, peeled and chopped
• 1 tablespoon tomato purée diluted in 150 ml water

Method

1. Heat the oil and the smen or butter in a large pan, add the onion and garlic and sauté until the onion is soft.
2. Add the rabbit pieces, stir, cover and fry for 15-20 minutes, stirring often to ensure that the meat is sealed on all sides.
3. Stir in the salt, pepper, harissa, bay leaves, cumin and water or stock and bring to the boil.
4. Reduce the heat, cover and simmer for 40 minutes.
5. Stir in the tomatoes and tomato purée into the pan and simmer for a further 20-30 minutes until the sauce has thickened and the rabbit is tender.

Serving suggestions

Serve with steamed rice or pasta.

Variations

Instead of rabbit, you could use chicken or turkey, both of which are consumed in Algeria. Alternatively, you could try pheasant or partridge.