Bunny Chow with Gluten-Free Bread

Ingredients

• 1 loaf Gluten-Free Bread Loaf
• about 680 g Lamb Stew Meat
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 3 tbsp Curry Powder
• 1 tsp Garam Masala
• 1 can (14oz) Diced Tomatoes
• 2 cups Vegetable Broth
• 1 large Potato, diced
• 1 large Carrot, diced
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Tapioca Starch

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

Instructions

1. 1Heat the 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the about 680 g lamb stew meat, 1 tsp salt, and 1/2 tsp black pepper to the pot. Brown the lamb on all sides for 8-10 minutes, until a deep brown crust forms, then remove the browned lamb from the pot and set it aside in a bowl.
2. 2In the same pot, add the 1 large chopped onion and cook over medium heat for 5-7 minutes, stirring occasionally, until it is softened and translucent. Add the 3 cloves minced garlic and 1 tbsp grated ginger and cook for 1 minute more, stirring constantly, until fragrant.
3. 3Stir in the 3 tbsp curry powder and 1 tsp garam masala. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Return the browned about 680 g lamb stew meat to the pot. Add the 1 can (about 400 g) diced tomatoes, 2 cups vegetable broth, 1 large diced potato, and 1 large diced carrot. Bring the mixture to a boil over medium-high heat (approximately 190.6-204.4°C / 190-200°C). Once boiling, reduce the heat to low (approximately 93.33-107.2°C / 95-107°C), cover the pot, and simmer for 1 to 1.5 hours, or until the lamb is very tender and can be easily pierced with a fork.
5. 5If the curry is thinner than desired, mix the 1 tbsp tapioca starch with 2 tablespoons of cold water in a small bowl until smooth, then stir this mixture into the simmering curry and cook for 2-3 minutes until thickened. While the curry simmers, take the 1 loaf Gluten-Free Bread Loaf and carefully cut it in half horizontally. Scoop out the soft inside from each bread half, leaving a sturdy 2.54 cm thick crust around the edges and bottom.
6. 6Spoon the hot lamb curry generously into the hollowed-out halves of the gluten-free bread. Serve immediately.

Substitutions

Related Guides