Bunny Chow

Ingredients

• 1 unsliced white sandwich loaf, or 4 small rolls
• 900g bone-in lamb curry pieces
• 3 tablespoons oil or ghee
• 1/2 teaspoon mustard seeds
• 1 cinnamon stick
• 10 fresh curry leaves
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 (400g) can diced tomatoes
• 2 potatoes, cubed
• 2 cups water
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Before you cook

• Cut the lamb into curry-sized pieces if not already cut.
• Finely chop the onions and mince the garlic and ginger.
• Cube the potatoes.

Steps

1. Heat the oil or ghee in a large pot over medium heat.
2. Add the mustard seeds and let them crackle.
3. Add the cinnamon stick and curry leaves and fry for 30 seconds.
4. Add the onions and cook for 10 minutes, stirring often, until deeply browned.
5. Stir in the garlic and ginger and cook for 1 minute.
6. Add the curry powder, garam masala, turmeric and chili powder and cook for 30 seconds.
7. Add the diced tomatoes and cook for 5 minutes until the oil begins to separate.
8. Add the lamb and sear it in the spice mixture for 5 minutes.
9. Pour in the water until the meat is just covered.
10. Bring to a boil, then reduce to a simmer.
11. Cover and simmer for 1 hour.
12. Add the potatoes.
13. Simmer uncovered for 30 minutes more until the lamb is fork-tender, the potatoes are soft, and the curry is thick.
14. Season with salt to taste and stir in the cilantro.
15. Cut the loaf into quarters and hollow out the center of each, leaving a thick wall of bread.
16. Ladle the hot curry into the hollowed bread and serve with the scooped-out bread on the side.