Bunny Chow

Ingredients12

• unsliced white bread loaf1
• lamb shoulder, cubed700 g
• onion, finely chopped1
• garlic cloves, minced3
• fresh ginger, grated15 g
• Durban curry powder2 tbsp
• ground cumin1 tsp
• canned chopped tomatoes400 g
• potato, cubed250 g
• vegetable oil3 tbsp
• salt1 tsp
• fresh cilantro, chopped2 tbsp

Method

1. Heat the oil in a pot and fry the onion until soft.
2. Add the garlic, ginger, curry powder, and cumin and cook briefly until fragrant.
3. Add the lamb and brown it on all sides.
4. Stir in the tomatoes, potato, salt, and a splash of water, then cover and simmer until the meat is tender and the sauce is thick.
5. Cut the loaf into quarters, hollow out the soft crumb, and keep the lids.
6. Spoon the hot curry into the bread hollows, scatter with cilantro, and serve with the lids on the side for dipping.