Lamb Bunny Chow

Cut the lamb or mutton into pieces. Give it a rinse & set aside.

Peel & chop the onion.

Rinse & slit the green chilies.

Next, rinse tomatoes, slice into quarters, removing the stems & place into a blender. Blend until liquidized. Alternatively, if you do not have a blender on hand, simple cut the tomatoes into small pieces. I prefer blending it as I find its quicker to cook & allows for more gravy to form.

Peel & rinse potatoes. Cut potatoes into quarters.

Set aside in a bowl of water until ready to use. The water prevents the potatoes from oxidizing.

Take one ¼ of the potato & grate it into a bowl – this will be used later to thicken the gravy.

To a pot on medium-high heat, add in the vegetable oil, onions, green chilies & thyme.

Thereafter, add in the bay leaves, star aniseeds, cinnamon stick, fennel (soomph) seeds & cumin (jeera) seeds.

Mix & allow to sauté until the onions are translucent.

Once the onions are translucent, add in turmeric powder, red chili flakes, chili powder or masala, garam masala, coriander (dhania) powder, cumin (jeera) powder, cardamom (elachi) powder & ginger & garlic paste or crushed ginger & garlic.

Mix well until the spices are combined.

Add in the lamb or mutton pieces & salt to taste.

Mix well allowing the meat to coat in the spices.

Cover with a lid & allow the meat to seal in the spices for 10 minutes. Make sure to give it a stir now & again as you do not want it to burn – also avoid adding any water.

After 10 minutes, the meat should have a beautiful coating.

Give it a stir & add in the blended or grated tomatoes, curry leaves, ¼ cup of freshly chopped coriander (dhania), the grated potato & a little boiling water

Mix well until combined.

Cover with a lid & allow to cook for 25 minutes. Add water during this time if needed.

After 25 minutes, give the curry a stir.

Add in the potatoes – be sure to discard the water it had been resting in.

Pour in a little boiling water & give it a stir.

Turn the heat down to medium-low. Cover with a lid & allow to cook until the potatoes are soft.

Once the potatoes are soft, turn off the heat.

Bring out the unsliced loaf of bread. I’m using store bought but if you have the time you are welcome to make your own bread because this meal just levels up with fresh homemade bread.

Use a bread knife & cut the loaf in half. I used a half loaf so dividing it will leave me with 2 quarter loaves – if you buy or make a full loaf, it can be divided accordingly.

Flip the halves so that the fluffy inside part of the bread is on top.

Use a knife & cut a square into the bread to hollow it out. Don’t let it cut all the way through.

Use your fingers to gently grab the cut out pieces of bread & remove it to create the hollowed out loaf.

Place the bread onto your serving plates.

I like to take those fluffy white pieces of bread & dunk them right into the gravy of the curry.

To the hollow, spoon the lamb/mutton curry into it.

Garnish with some fresh coriander (dhania) & be sure to serve this Lamb Bunny Chow with some carrot salad.

Serve this Lamb Bunny Chow immediately to prevent the bread from becoming soggy.