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Heat the oil in a pan and over a low heat fry the rabbit, garlic and onion until the meat has browned.
To check if the meat is done, slice one of the largest pieces and check it isn’t pink in the middle.
Now add the cinnamon, ginger, turmeric, pepper and chilli powder (which can be moderated according to your taste) and set the heat to medium and coat all the ingredients with each other cooking for 10 mins.
Slide in the tomatoes and chicken stock.
Cook for 60 mins and bring to a simmer, stir in the almonds and carrot allowing for a further 30 mins.
Add the cream and yogurt and let it cook for another 4 minutes.