Place olive oil to a dutch oven. Brown rabbit over very high heat, turn, brown the other side and remove quickly to a plate. Set aside.
Turn heat down to medium. In the same pan, lightly brown the onion. About 5 minutes.
Add garlic and mushrooms. Stir occasionally. Add more oil, if needed. After mushrooms are soft and starting to brown on the edges, add carrots. Stir for about 5 minutes.
Add spices and cook, stirring for about two more minutes, until spices are fragrant.
Add the chicken stock, green chillies, tomatoes.
Bring to boil, then turn down to very low. The stew should just simmer. ( A Slow cooker at this point would substitute nicely!)
Simmer for at least 2 to 3 hours. (In the slow cooker, 5 hours on low heat)
I always think it's best to plan on 2 cooking days for a great stew! Cool, and refrigerate overnight.
About 1 hour before dinner the next day, reheat the dutch oven on the stove. ( Slow cooker time on low is at least 3 hours)
Just before serving, 20 minutes in dutch oven (1 hour in slow cooker) add the coconut milk. Let that heat through.
Mix the corn starch and water together in a small bowl. Whisk into stew, 5 minutes before serving in dutch oven (15 minutes in slow cooker). Stir often until serving. If the stew starts to stick the bottom of the pan, scrape the bottom of the pan clean. Low heat and stir more afterwards.
Serve with Cinnamon fruity Rice.
Ras el hanout is a middle eastern spice that can be found at specialty shops. Or make your own.Leftovers can be refrigerated for 3-4 days.Reheat in microwave, until hot.For longer storage, freeze up to 1 months.Thaw in refrigerator. Reheat per above instructions.