Moroccan Rabbit Stew (Lham L’arnab)
🧺 Ingredients
- 1 whole rabbit, cut into pieces
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ginger
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp salt (or to taste)
- ½ tsp cumin
- ½ tsp paprika
- Small pinch saffron threads (optional)
- 1 small bunch parsley + cilantro, chopped
- 1 bay leaf
- 1 cup water or light broth
- Optional vegetables: potatoes, carrots, olives
👩🍳 Instructions
- Clean the rabbit well
Wash with water + a little vinegar or lemon, then rinse and drain. - Marinate (important for tenderness)
Mix rabbit with garlic, spices, herbs, olive oil, and onion.
Let rest 30–60 minutes (or overnight in the fridge). - Brown the meat
Heat a heavy pot or pressure cooker.
Add rabbit pieces and cook on medium heat until lightly browned. - Simmer
Add bay leaf and water.
Cover and cook:- Normal pot: 45–60 minutes
- Pressure cooker: 25–30 minutes
- Add vegetables (optional)
Add potatoes or carrots and cook until soft and sauce thickens. - Reduce sauce
Uncover for last 5–10 minutes to concentrate flavor.
🍽️ Serving Tips
- Serve with khobz, semolina bread, or couscous
- A squeeze of lemon at the end = 🔥
- Rabbit tastes even better the next day!