Name: Bunny Chow
Total time: 1 h 35 min
Cuisine: African
Ingredients: 1/4 cup Neutral oil or lard, or 60ml; 1 Cinnamon stick; 1 tbsp Coriander seeds; 4 Cardamom pods; 1 Brown onion, finely diced; 2 Green chillies, finely diced; 4 clove Garlic, finely grated; 1 knob Ginger, large knob, finely grated; 14 Curry leaves; 1 kg Boneless lamb shoulder; Salt and pepper, to taste; 1 tbsp Ground turmeric; 1/2 tsp Chilli powder; 1 tbsp Garam masala; 3 Tomatoes, diced; 8 Baby potatoes, halved; 1 loaf Country white bread, unsliced; Coriander leaves, to garnish

Method

8 steps. Tap one to mark it done.

Warm the oil or lard in a heavy-bottomed pot set to medium-low heat. Sauté the cinnamon stick, coriander seeds, and cardamom pods for 5 minutes, until they become highly aromatic.
Turn the burner up to medium, toss in the onion, and cook for 3 minutes while stirring.
Incorporate the green chillies, garlic, ginger, and curry leaves, and let them cook for 1 more minute.
Put in the lamb shoulder, adjust seasoning with salt and pepper to taste, and stir-fry until it begins to color.
Scatter in the ground turmeric, ground coriander (if using), chilli powder, and garam masala, mixing thoroughly so everything is coated.
Mix the tomatoes into the pot, put the lid on, and let it simmer for 40 minutes, giving it a stir every now and then.
Remove the lid, mix in the baby potatoes, and continue cooking with the lid back on for another 30 minutes, until the spuds are soft and the meat is completely tender.
Carve out the center of the unsliced country white bread (or large bread rolls), keeping the removed bread pieces. Spoon the piping-hot curry into the bread bowls, top with coriander leaves, and serve alongside the kept bread scraps.