Durban Bunny Chow

Ingredients

• 800 g boneless lamb shoulder
• 2 pieces uncut whole loaf of white bread
• 500 g waxy potatoes
• 2 pieces yellow onions
• 3 pieces ripe tomatoes
• 4 cloves garlic cloves
• 25 g fresh ginger
• 1 piece fresh green chile
• 12 leaves fresh or frozen curry leaves
• 3 tbsp Durban masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 piece cinnamon stick
• 4 tbsp sunflower oil
• 500 ml water
• to taste fine salt
• 0.5 bunches fresh cilantro

Method

1. Cut the lamb into even pieces, grate the garlic and ginger, slice the onions, crush the tomatoes, and peel the potatoes; everything should be ready before heating the Dutch oven.
2. Heat the oil in a Dutch oven, then sauté the onions with the cinnamon until they become golden, soft, and highly fragrant.
3. Add the garlic, ginger, chile, and curry leaves; stir until the aroma is bright and the mixture catches very slightly on the bottom without burning.
4. Stir in the masala, turmeric, cumin, and ground coriander; let toast briefly while stirring, until it forms a dark, glossy, and highly aromatic paste.
5. Add the lamb and sauté until the pieces are well coated and no longer look raw on the surface.
6. Add the tomatoes and salt, then cook until they melt into a sauce and the oil begins to rise around the edges.
7. Pour in the water, partially cover, and simmer until the lamb yields to a spoon and the sauce thickens.
8. Add the potatoes and continue cooking until they are tender but still intact, with a dense sauce that coats the back of a spoon.
9. Toward the end of cooking, cut the loaves into tall, thick portions, hollow out the crumb without piercing the crust, and keep the removed crumb for dipping.
10. Generously fill each bread with piping hot curry, add fresh cilantro, and serve immediately with the reserved crumb on the side.

Nutrition

Per serving

Energy

680.5 kcal

Protein

42.41 g

Carbohydrate

41.83 g

Fat

38.74 g

Fibre

5.19 g

Calcium

69.57 mg

Iron

2.93 mg

Magnesium

20.46 mg