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1. Cook the pieces of hare with the salt, saffron, ginger, pepper, saffron wood, parsley, 'ras el hanoot', onions, olive oil and almost 1 pint water until the hare is tender-if necessary, add a little more water to keep the meat just covered.
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2. Add the onion and sultanas and cook for 20 minutes longer, then put the meat into a deep dish and pour the sauce over it.
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TIP:
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'Ras el hanoot' is a mixture of pepper, curry powder, cinnamon, saffron wood and other powdered spices and herbs, which can be bought ready prepared in Morocco. It may be replaced by a mixture of available spices to suit your own taste.
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