Empty My Fridge
Bunny Chow 馃嚳馃嚘
Ingredients
- Vegetable oil录 cups
- Cinnamon stick1
- Coriander seed1 tbsp
- Cardamom4
- Onion 路 finely diced1
- Chili pepper 路 finely diced2
- Garlic 路 finely grated4 cloves
- Ginger 路 finely grated1
- Curry14
- Lamb shoulder 路 boneless1 kg
- Salt
- Black pepper
- Turmeric 路 ground1 tbsp
- Chili powder陆 tsp
- Garam masala1 tbsp
- Tomato 路 diced3
- Potato 路 halved8
- Bread1
- Cilantro
Instructions
- Heat the oil in a heavy-based saucepan over medium-low heat. Cook the cinnamon stick, coriander seeds and cardamom for 5 minutes until very fragrant.
- Turn the heat up to medium, add the onion and fry for 3 minutes.
- Stir in the green chilli, garlic, ginger and curry leaves and cook for another minute.
- Add the lamb, season with salt and stir until it starts to brown.
- Add the turmeric, coriander, chilli powder and garam masala and stir well.
- Stir in the tomatoes, cover and simmer for 40 minutes, stirring now and then.
- Uncover, stir in the potatoes and cook for a further 30 minutes, covered, until the potatoes are cooked through and the lamb is tender.
- Hollow out large bread rolls, keeping the insides. Fill them with the curry and serve the extra bread on the side.
Summarized from Andy Cooks's video. Watch it for the details.
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