Cook the rabbit meat in a pressure cooker for about 40 minutes. Heat the oil and briefly fry the chopped carrots, onion and garlic, then top up with the broth from the rabbit, enough to cover the vegetables. Leave to stew for about 5 minutes.
Season with all the spices and add the rabbit, cut into coarse pieces. Simmer and if you like, you can thicken the broth with 1 tablespoon of flour diluted in a little cold water.
Leave the rabbit stew to boil for another 15 minutes on low heat. Finally, mix with chopped dill.