LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
2
1 HR 30 MINS
15 MINS
1 HR 15 MINS
INGREDIENTS
¼ cup vegetable oil
1 white onion, diced
1 cinnamon stick
2 bay leaves
2 cardamom pods
2 cloves
1 star anise
½ tsp fennel seeds
2 sprigs curry leaves, destemmed
1 tray (1kg) lamb pieces, on the bone
1 tbsp ginger & garlic paste
1 tsp salt
2 roma tomatoes, peeled and diced
1 tsp turmeric powder
2-3 tbsp hot masala
3 Pick n Pay Soft Cooking Potatoes, peeled and halved
SERVING SUGGESTION:
Unsliced bread
Pick n Pay Coriander
Carrot salad
METHOD
1. Place a large wide pot on medium-low heat. Add the oil, whole spices and curry leaves and temper for 30 seconds until fragrant.
2. Add the diced onions and sauté for 1-2 minutes until softened. Avoid browning the onions.
3. Turn the temperature up to medium-high heat. Add the prepared lamb pieces, ginger & garlic paste, salt and diced tomatoes. Sauté for about 5 minutes until the tomato has broken down.
4. Add the turmeric and hot masala and mix to ensure the lamb is well coated in the ground spices.
5. Add 2 cups of boiling water, reduce the heat to medium-low, cover the pot with a lid and simmer for 30 minutes. *Chef’s Tip: Adjust the amount of water accordingly to ensure there is enough liquid for the gravy once cooked.
6. Add the halved potatoes to the curry, cover and cook for a further 30 minutes until the lamb and potatoes are soft.
7. Switch the heat off, remove the lid and allow the curry to stand for 10 minutes. The curry should have a gravy with a pouring consistency. *Chef’s Tip: If the gravy is too runny, simmer on high heat for a few minutes to allow the excess water to evaporate. If the gravy is too thick, add a little extra water and simmer for 5 minutes.
8. Using an unsliced loaf of bread, cut out two neat quarter-loaf sections. Carefully hollow out the centre of each quarter, creating space for the filling, and set aside the soft inner bread for serving.
9. Generously fill each hollowed out piece of bread with curry, garnish with coriander, serve with the soft inner bread and traditional carrot salad and ENJOY!
Durban Lamb Bunny Chow
LEVEL:
EASY
SERVES:
2
TOTAL TIME:
1 HR 30 MINS
PREP TIME:
15 MINS
COOK TIME:
1 HR 15 MINS
Durban Lamb Bunny Chow
INGREDIENTS
¼ cup vegetable oil
1 white onion, diced
1 cinnamon stick
2 bay leaves
2 cardamom pods
2 cloves
1 star anise
½ tsp fennel seeds
2 sprigs curry leaves, destemmed
1 tray (1kg) lamb pieces, on the bone
1 tbsp ginger & garlic paste
1 tsp salt
2 roma tomatoes, peeled and diced
1 tsp turmeric powder
2-3 tbsp hot masala
3 Pick n Pay Soft Cooking Potatoes, peeled and halved
SERVING SUGGESTION:
Unsliced bread
Pick n Pay Coriander
Carrot salad
METHOD
1. Place a large wide pot on medium-low heat. Add the oil, whole spices and curry leaves and temper for 30 seconds until fragrant.
2. Add the diced onions and sauté for 1-2 minutes until softened. Avoid browning the onions.
3. Turn the temperature up to medium-high heat. Add the prepared lamb pieces, ginger & garlic paste, salt and diced tomatoes. Sauté for about 5 minutes until the tomato has broken down.
4. Add the turmeric and hot masala and mix to ensure the lamb is well coated in the ground spices.
5. Add 2 cups of boiling water, reduce the heat to medium-low, cover the pot with a lid and simmer for 30 minutes. *Chef’s Tip: Adjust the amount of water accordingly to ensure there is enough liquid for the gravy once cooked.
6. Add the halved potatoes to the curry, cover and cook for a further 30 minutes until the lamb and potatoes are soft.
7. Switch the heat off, remove the lid and allow the curry to stand for 10 minutes. The curry should have a gravy with a pouring consistency. *Chef’s Tip: If the gravy is too runny, simmer on high heat for a few minutes to allow the excess water to evaporate. If the gravy is too thick, add a little extra water and simmer for 5 minutes.
8. Using an unsliced loaf of bread, cut out two neat quarter-loaf sections. Carefully hollow out the centre of each quarter, creating space for the filling, and set aside the soft inner bread for serving.
9. Generously fill each hollowed out piece of bread with curry, garnish with coriander, serve with the soft inner bread and traditional carrot salad and ENJOY!