Lamb Bunny Chow

A hollowed-out bread loaf serving as a bowl for a piping hot lamb curry. The bread soaks up the spicy, rich gravy while the meat melts in your mouth.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 928
• Protein: 52 g
• Carbs: 52 g
• Fat: 53 g

Ingredients

• 800 g Lamb shoulder ( cut into 2cm cubes )
• 1 piece White bread ( whole unsliced loaf )
• 3 piece Potato ( peeled and cubed )
• 2 piece Yellow onion ( finely chopped )
• 3 piece Round tomato ( diced )
• 3 piece Garlic ( pressed )
• 3 tbsp Sunflower oil
• 3 tbsp Curry powder
• 1 tsp Turmeric powder
• 1 piece Cinnamon stick
• 3 piece Clove
• 3 piece cardamom
• 10 piece curry leaves
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( grated )

Instructions

1. Sear the meat

   In a heavy-bottomed pot with hot oil, brown the lamb cubes on all sides. They should be well-colored to develop the flavors.

2. Toast the spices

   Add the sliced onions, minced garlic, grated ginger, cinnamon, cloves, and cardamom. When the onions become translucent, pour in the curry and turmeric. Stir until the aroma of the spices fills the kitchen.

3. Simmer the base

   Stir in the diced tomatoes and curry leaves. Let reduce until the tomatoes break down. Add enough water to cover and simmer covered.

4. Cook the vegetables

   Add the potato cubes. Continue cooking until they are tender and the sauce generously coats the spoon.

5. Prepare the bread

   Cut the loaf of bread into halves or quarters. Hollow out the center by removing the crumb while keeping a thick bottom. Set the bread 'lid' aside.

Chef's tips

• Don't toss the removed bread crumb, use it to dip into the gravy.
• The sauce should be thick so it doesn't make the bread soggy too quickly.

Storage

Store the curry separately in the fridge. Only fill the bread just before serving.