Rabbit tagine

Rabbit tagine
Serves 6

2 shallots, peeled and sliced lengthways
2 cloves garlic, roughly chopped
1 tbsp black and yellow mustard seeds
1 tsp coriander seeds
½ tsp cumin seeds
1 cinnamon quill
1 tbsp paprika
1 tbsp turmeric
1 tsp ground ginger
750 ml rabbit or dark chicken stock
legs and shoulders of 3 rabbits, cured (see page XXX)
3 stalks celery, cut into 5 mm slices on a sharp bias
1 tbsp preserved lemon liquid (see page XXX)
10 strands saffron, steeped in 40 ml boiling water for 20 minutes
handful green and black olives
handful celery leaves (from the celery core)
2 tbsp flat-leaf parsley, chopped
rind of ½ a preserved lemon, finely diced (see page XXX)
For the tagine
In a casserole with a lid, warm a little fat and gently sweat the shallots on a low heat for 5 minutes, until translucent. Increase the heat to medium, then add the garlic, mustard seeds, coriander seeds, cumin seeds and cinnamon quill. Stir continuously.
After about 2 minutes, when the spices start to give off a fragrance, add the paprika, turmeric and ground ginger. Continue stirring and cook for a further minute.
Add the stock, rabbit, celery, preserved lemon liquid and saffron water and strands to the casserole. Cover with a cartouche or a round piece of baking paper, then seal with the lid. Reduce the heat to low and simmer for 2-3 hours, until the meat falls away from the bone.
Remove the cinnamon sticks from the sauce. Add the olives, celery leaves and a generous glug of extra-virgin olive oil.
To serve
Garnish with freshly chopped flat-leaf parsley and diced preserved lemon rind. Serve with grilled Turkish pide bread.