Durban lamb curry bunny chow

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4 servings

By Food24 August 12 2019
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Ingredients (18)

60 ml sunflower oil
1 onion — finely chopped
2 garlic — cloves, crushed
3 cm fresh ginger — grated
1 red chilli — finely chopped
750 g leg of lamb — deboned and cubed
5 ml coriander — ground
5 ml cumin — ground
10 ml turmeric
5 ml paprika
30 ml garam masala
1 cinnamon — stick
2 star anise
410 g tomatoes — chopped
30 ml sugar
750 ml water
4 potatoes — peeled, chopped
1 bread — white loaf
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Method:

Heat oil in a large saucepan, fry
onions, garlic, ginger and chilli until soft.

Add the lamb and brown for 5
minutes.

Add all the spices and stir to coat
the lamb.

Add cinnamon stick and star anise.

Stir fry for 2 minutes.

Add tomatoes and sugar, stir to coat
the lamb.

Add enough water to just cover the
lamb.

Cover and cook for 45minutes,
stirring occasionally.

Add potatoes.

Add more water if necessary, cook
for 15-20 minutes until potatoes are cooked and the lamb is soft.

Remove cinnamon stick and star
anise.

Slice the bread into ¼’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 run out.

Spoon the curry into the hollow and
place a chunk of bread on top.



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