South African Bunny Chow (without peanut chutney)

Ingredients

• about 680 g Lamb shoulder
• 1 loaf Large loaf of white bread
• 2 medium Potatoes
• 1 large Onion
• 2 medium Tomatoes
• 3 tablespoons Curry powder
• 1 teaspoon Turmeric
• 1 teaspoon Chili powder
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Vegetable oil
• 2 cups Beef broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

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

Instructions

1. 1Cut the about 680 g of lamb shoulder into 2.54 cm cubes. Peel and dice the 2 medium potatoes into 2.54 cm cubes. Peel and dice the 1 large onion. Mince the 3 cloves of garlic and the 1 tablespoon of ginger. Dice the 2 medium tomatoes.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C or 175°C). Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Add the minced garlic and ginger to the pot and cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the about 680 g of lamb shoulder cubes to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Stir in the 3 tablespoons of curry powder, 1 teaspoon of turmeric, and 1 teaspoon of chili powder, and cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the diced tomatoes, diced potatoes, and 2 cups of beef broth to the pot. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 40-50 minutes, or until the lamb is very tender and the potatoes are easily pierced with a fork. Stir occasionally to prevent sticking.
6. 6While the curry is cooking, prepare the bread. Cut the 1 large loaf of white bread into 4 equal portions. Carefully hollow out the inside of each portion, leaving a thick crust about 2.54 cm thick all around. This will form your bowls.
7. 7Once the curry is cooked and the lamb is tender, stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and add more salt or pepper if needed.
8. 8Spoon the hot lamb curry generously into each of the hollowed-out bread portions.
9. 9Serve the filled bread portions immediately.

Related Guides