Rabbit Legs Indian Style with roasted Cauliflower and spicy Carrot Mash

I found the idea of the recipe on the internet on Krumpli' s site. I made my own version of it.  

The cooking and preparation time in the original recipe was not logical to me. I needed about 50% of the time. When the meat is cooking, preparing both veggies during this time id easy. You just need the oven for one and a second pot on the stove.

Rabbit Legs are a great source of protein and are very lean. The cooking method ensures that it keeps juicy.

Recipe:

2 rabbit legs, 800 ml chicken stock

2 shallots, 3 cloves of garlic, 3 slices of ginger, 6 cardamom pods, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp fenugreek seeds

4 carrots, 2 tbsp butter, 1 tsp tumeric, 1/2 tsp chili, pinch cayenne, 1 tsp sugar, 1 tsp salt

4 large cauliflower florets, 2 tsp fennel seeds, salt, pepper, 3 tbsp mustard seed oil

Heat up the ocen to 180C.

Use a small pot and place both legs in. Add the onions, garlic and ginger and all the seeds and fill the pot with chicken stock. Bring to a boil, cover, reduce the heat and simmer about 40 min.

Use an oven proof dish. Toss the cauliflower florets in mustard seed oil, salt and pepper and fennel seeds and stick in the oven for 25 min.

In a small pot cook the peeled and sliced carrots in salt and sugar water. When the are soft, use a potato masher, add butter and seasoning. Spread on the plate and top with rabbit meat and cauliflower.