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Lamb bunny chow


Bunny chow

Ingredients 17
Servings 2-4
Time 10 min

Ingredients

  • 45
    ml
    oil
  • 300
    g
    lamb, cubed
  • 3
    onions, roughly chopped
  • 6
    cloves garlic, roughly chopped
  • 1
    piece of ginger, peeled and roughly chopped
  • 10
    ml
    cumin seeds
  • 10
    ml
    fennel seeds
  • 2
    dried bay leaves
  • 1
    cinnamon stick
  • 15
    ml
    ground coriander
  • 15
    ml
    ground turmeric
  • 15
    ml
    curry powder
  • 400
    g
    tomato purée
  • salt and pepper
  • 500
    g
    mixed vegetables (carrots, potatoes, green beans, corn, peas)
  • 750
    ml
    water
  • 1
    loaf white bread
 

Method

1 Hr
 

Heat oil in a large pot over a medium heat and brown the lamb for 5 minutes.

Add onions and garlic and ginger. Cook until the onions are tender.

Add cumin, fennel, bay leaves and cinnamon, and simmer for 1 minute. Add coriander, turmeric, curry powder, tomato purée, salt and pepper and vegetables, then pour in the water. Bring to a simmer and cook for 45 minutes or until thickened.

Slice the bread in half, scoop out the insides of the two halves and fill with the curry.

 

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