Rabbit, turnip & carrot tagine

Rabbit, turnip & carrot tagine

A Month in Marrakesh
David Loftus


Quantity Ingredient
1 x 750g rabbit, jointed into 6 pieces
1 teaspoon ground ginger
1 teaspoon saffron threads
1 teaspoon ground coriander
1 cinnamon stick
1/2 tablespoon fresh rosemary leaves
1 tablespoon flat-leaf parsley, finely chopped
4 tablespoons extra-virgin olive oil
4 small onions, peeled and quartered
garlic, sliced
12 small carrots, peeled whole
12 baby turnips, trimmed
2 plum tomatoes, sliced
3 tablespoons see method for ingredients
cold water

To serve

Quantity Ingredient
or crusty bread


  1. Place the rabbit pieces in a large bowl. Add the ginger, saffron, coriander, cinnamon stick, rosemary, parsley and half the olive oil, and rub into the rabbit pieces. Cover with cling film and refrigerate for 1–2 hours.
  2. Remove the rabbit from the refrigerator. Heat the remaining olive oil in a casserole dish or tagine on a medium setting. Add the rabbit pieces, reserving any of the remaining marinade, and brown for 5 minutes. Transfer the rabbit pieces to a plate.
  3. Add the onions, garlic, carrots, turnips, tomatoes, tomato purée and remaining marinade to the casserole dish and sauté for 5 minutes.
  4. Return the rabbit pieces to the casserole dish and add enough water to just cover the mixture. Bring to the boil, then lower the heat and simmer for 1½ hours, or until the meat and vegetables are tender and the sauce has thickened.
  5. Serve with couscous or crusty bread.
North African
A Month in Marrakesh
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