Bunny Chow Bites (Gluten-Free)

Ingredients

• about 450 g Lamb shoulder, cubed
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Curry powder
• 1 tsp Garam masala
• 1/2 tsp Chili flakes
• 1 can Canned diced tomatoes
• 1 cup Chicken broth
• 1 Potatoes, cubed
• 4 Gluten-free bread rolls

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the 1 onion, chopped, 2 cloves garlic, minced, and 1 tablespoon ginger, grated. Cook, stirring often, until the vegetables are softened and fragrant, about 5 minutes.
2. 2Add the about 450 g lamb shoulder, cubed, to the pot. Cook, stirring occasionally, until the lamb is browned on all sides, about 8-10 minutes. Ensure the lamb reaches an internal temperature of 71°C.
3. 3Stir in the 2 tablespoons curry powder, 1 teaspoon garam masala, and 1/2 teaspoon chili flakes. Cook, stirring constantly, until the spices are fragrant, about 1 minute.
4. 4Pour in the 1 can diced tomatoes and 1 cup chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
5. 5Add the 1 potato, cubed, to the pot. Reduce the heat to low, cover the pot, and simmer gently until the lamb and potatoes are tender, about 45 minutes. The lamb should be easily pierced with a fork, and the potatoes should be soft.
6. 6While the curry simmers, carefully cut the tops off the 4 gluten-free bread rolls. Use a spoon to hollow out the inside of each roll, creating a bowl shape. Be careful not to cut all the way through the bottom.
7. 7Once the curry is ready, spoon the hot spiced lamb curry into the hollowed-out gluten-free bread rolls. Serve immediately.

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