Durban Bunny Chow
40 mins
40 mins
Ingredients
- 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
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
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
Now add the tomatoes and fry until the mixture separates from the bottom of the pot.
- 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
Let the curry simmer gently for a few minutes.
- 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
Now fill the curry into the bread halves and put the soft inside of the bread on top or use it for dipping.
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