Durban Lamb Bunny Chow

By Foodies of South Africa · 120 min

Ingredients

Instructions

1. Set a large wide pot on medium-low heat. Add the oil, whole spices and curry leaves and fry for 30 seconds until fragrant.
2. Add the diced onion and cook for 1-2 minutes until softened, without browning it.
3. Raise the heat to medium-high. Add the lamb, ginger and garlic paste, salt and diced tomatoes, and cook for about 5 minutes until the tomato has broken down.
4. Add the turmeric and hot masala and stir so the lamb is evenly coated.
5. Add 2 cups of boiling water, lower the heat to medium-low, cover and simmer for 30 minutes. Add more water if needed so there is enough gravy at the end.
6. Add the halved potatoes, cover and cook for another 30 minutes until the lamb and potatoes are soft.
7. Turn off the heat, uncover and let the curry rest for 10 minutes. The gravy should pour easily; if it is too thin, simmer on high for a few minutes, and if too thick, add a little water and simmer for 5 minutes.
8. Cut two neat quarter sections from an unsliced loaf, hollow out the centre of each, and keep the soft inner bread for serving.
9. Fill each hollowed bread quarter generously with curry, top with coriander and serve with the soft bread and carrot salad.

Summarized from Foodies of South Africa's video. Watch it for the details.

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