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Lancewood Bunny Chow
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Lancewood Bunny Chow

Ingredients

30 ml oil
1 kg stewing lamb  or mutton
30 ml hot curry powder
5 ml turmeric
5 ml ground coriander
2.5 ml cayenne pepper
5 ml cumin seeds
1 cinnamon stick
3 cardamom pods
1 star anise
3 curry leaves
2 garlic clove(s) , crushed
1 chilli(es) , chopped
3 cm ginger , grated
1 onion , chopped
30 ml tomato paste
400 g canned chopped peeled tomatoes
250 ml LANCEWOOD® Buttermilk  or LANCEWOOD® Double Cream Plain Yoghurt
125 ml water
2 medium potato(es) , diced
3 carrot(s) , halved & sliced
salt & freshly ground black pepper  to taste

 

To serve:

2 bread , loaves
fresh coriander

Method

Heat the oil and brown the lamb or mutton in batches. Return the browned meat to the pot and add the curry powder, turmeric, coriander and cayenne pepper. Toss to coat.

Add the cumin seeds, cinnamon, cardamom, star anise and curry leaves and fry for 1 minute.

Add the garlic, chilli, ginger and onion and fry for 2 minutes.

Stir in the tomato paste, chopped tomatoes, buttermilk and water. Cover and simmer over low heat for 1 – 1 ½ hours until the meat is tender, stirring occasionally.

Add the potatoes and carrots and a little bit of water as the curry needs to be saucy. Simmer for 30 minutes until cooked.

Season to taste and remove all visible whole spices and bones.

To serve:
Cut each loaf in half and hallow out the inner, leaving a thick wall and bottom.

Spoon the curry into each quarter and seal the bunny chow with the bread that has been hallowed out.

Serve with mango atchar and extra chilli.

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