Lamb and potato bunny chow

Recipe from: 27 June 2011

Ingredients 13
Servings 1
Minutes 10 mins


Serving Change
  • 1
    loaf of white bread
  • 1
    onion, peeled and finely chopped
  • 3
    cloves garlic, crushed
  • 3
    peice of ginger, grated
  • 1
    red chilli, finely chopped (optional)
  • 1
    stewing lamb (if you prefer not to have bones, then use deboned lamb)
  • 2
    each ground coriander, ground cumin, turmeric and paprika
  • 1/2
    each nutmeg, cinnamon and cloves
  • 2
    garam masala (I use quite a hot one)
  • 1
    tin chopped tomatoes
  • 2
  • 750
    water/chicken stock
  • 4
    large potatoes, peeled and chopped into large chunks


10 mins
In a large pot, fry the onions, garlic, chilli and ginger until soft and fragrant.
Add the lamb and brown in the pan for 3-5 minutes.
Add all the spices and stir to coat the lamb. Allow to fry for 1-2 minutes.
Add the chopped tomatoes and sugar, stir once again to coat the lamb and then add enough water to just cover the lamb. Allow the lamb to cook for 30 minutes covered and then add the potatoes.
Add more water if necessary and allow to cook for 15-20 minutes until the potatoes are cooked and the lamb is soft.
Slice the bread into 1/4's and hollow out each piece, making sure not to scoop all the way through, you need a bit of bread at the bottom so the curry doesn’t just run out.
Spoon the curry into the hollow and place the chunk of bread on top.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious' blog, click here.

Read more on: bake  |  lamb

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