🍛 Bunny Chow

4 servings · prep 25 min · cook 1 h 15

Ingredients

• 800 g diced lamb shoulder
• 2 unsliced square loaves
• 2 onions
• 4 garlic cloves
• 1 tbsp grated ginger
• 3 tbsp Durban curry powder (or masala)
• 1 tsp turmeric
• 2 tomatoes
• 3 potatoes
• 1 cinnamon stick
• Curry leaves
• Cilantro
• Oil, salt

Method

1. Fry the onions in oil with the cinnamon and curry leaves until golden.
2. Add the garlic, ginger then the spices with 3 tbsp of water: spices are cooked in a little water, never dry, so they do not burn.
3. Add the lamb and coat it, then the grated tomatoes; cover and simmer 45 min.
4. Add the potatoes in large chunks and cook another 25 min, until the sauce thickens and the oil rises to the top: that is the sign the curry is ready.
5. Cut the loaves in half and hollow them out, keeping the bread lid.
6. Fill generously with curry, set the lid on top and serve with cilantro. Eat with your fingers, dipping the bread.

Adapted from EatMee Recipes (YouTube)

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