Bunny Chow Bites (gluten-free)

Instructions

1. 1Cut the 1 loaf of gluten-free bread into small, bite-sized pieces, about 2.54 cm cubes, and set them aside. This will be for dipping.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 190°C. Once the oil is shimmering, add the 500 g of cubed lamb or beef in batches. Brown the meat on all sides for about 2-3 minutes per batch, then remove it from the pot and set it aside. Do not overcrowd the pot, as this will steam the meat instead of browning it.
3. 3Add the 1 piece of diced onion, 2 pieces of cubed potatoes, and 2 pieces of diced carrots to the same pot. Cook, stirring occasionally, for about 5 minutes, until the vegetables begin to soften. You should see them start to become slightly translucent.
4. 4Stir in the 2 tablespoons of curry powder, 1 teaspoon of turmeric powder, and 1 teaspoon of garam masala. Cook for 1 minute, stirring constantly, until the spices are fragrant. This helps to toast the spices and release their flavor.
5. 5Pour in the 1 can of canned diced tomatoes and the 2 cups of vegetable broth. Add the browned meat back into the pot. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the meat is tender and the potatoes and carrots are easily pierced with a fork. The curry should be thick and rich.
6. 6Stir in the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Taste the curry and add more salt and pepper if needed.
7. 7Serve the hot curry immediately with the prepared gluten-free bread bites for dipping.

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