Chop the carrots coarsely. Chop the onion.
Place the pieces of meat in a heated cauldron greased with vegetable oil.
Add carrots, onions and spices to the rabbit, fry the meat on each side for 2-3 minutes.
Place tomato paste in the cauldron, stir. Cover with a lid and simmer over low heat for 15-20 minutes.
Pour enough water into the cauldron to cover the vegetables and meat almost completely. Add the bay leaf, cover with a lid and simmer for another 40-50 minutes until the water evaporates.
Check the readiness of the meat (it should easily separate from the bones) and vegetables (the carrots should be soft) and place the dish on plates.