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Bunny chow - curry in a loaf

Bunny Chow - or a bunny - a hollowed-out white loaf filled with curry and served with salad.

30 min

Prep

120 min

Cook

4

Serves

Ingredients

Other

vegetable oil2 tbsp

½ tsp cumin seeds1 pieces

½ tsp fennel seeds1 pieces

2.5cm/1in piece of cinnamon stick1 pieces

green cardamom pods2 pieces

star anise1 pieces

bay leaf1 pieces

onion, finely chopped1 pieces

South African curry powder2 tbsp

tomatoes, chopped2 pieces

1kg/2lb 2oz boneless leg of lamb, cut into 1.5cm/½in dices1 pieces

finely chopped fresh ginger1 tbsp

finely chopped garlic1 tbsp

10-12 curry leaves1 pieces

large potatoes, cut in cubes the same size as the meat2 pieces

salt1 pieces

finely chopped coriander leaves2 tbsp

lime juice2 tbsp

loaves of crusty white bread, unsliced, each cut across in half in the middle and most of the crumbs removed2 pieces

coriander cress or sprigs, to garnish1 pieces

Method

Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.

Add the onion and cook for 5–7 minutes until translucent.

Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix.

Cook on medium heat, stirring often, until you get a sauce-like consistency.

Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender.

Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes).

Stir in the chopped coriander and lime juice.

To serve, spoon into the hollows in the bread and garnish with coriander cress.