Durban Bunny Chow

AUTHOR
Pat Ware
DIFFICULTY
RATING
3 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 White bread (oval, not too high)
  • 120 ml Oil
  • 1 Cinnamon stick
  • 1 Star Anise
  • 3 Kardamomschoten
  • 7-10 Tbsp ½ teaspoon fennel seeds
  • 7-10 Tbsp ½ Cumin seed
  • 1 chopped onion
  • 3 teaspoon garam masala (spice mixture)
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground pepper
  • 2 teaspoon turmeric
  • 2 medium chopped tomatoes
  • 900 g Lamb bone or beef, diced
  • 4 garlic cloves, finely chopped
  • 2 teaspoon ground ginger
  • 6 Curry leaves
  • 2 large diced potatoes
  • 7-10 Tbsp Water
  • 7-10 Tbsp Fresh coriander/coriander leaves as desired

Directions

  1. 1

    Heat the oil. Fry the star anise, cinnamon stick, cardamom pods, cumin and fennel seeds and the chopped onion in the oil until the onion is transparent.

  2. 2

    Stir in the garam masala, coriander seeds, pepper and turmeric until a thick mass is formed that sticks to the bottom of the pot. Tip: Use an uncoated frying pan for this.

  3. 3

    Now add the tomatoes and fry until the mixture separates from the bottom of the pot.

  4. 4

    Now add the meat, ginger, garlic and curry leaves. Let it simmer for about half an hour (a little longer if necessary) until the meat is tender, then add a little water and the potato cubes.

  5. 5

    Let the curry simmer gently for a few minutes.

  6. 6

    Cut the bread in the middle. If you have 4 guests, cut each half in half again crosswise to create 4 small bowls with a hard edge. Remove the soft inner part of the bread.

  7. 7

    Now fill the curry into the bread halves and put the soft inside of the bread on top or use it for dipping.

Categories & Tags

Main Dishesexoticvery easy