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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 stick cinnamon
3 cardamom pods
1 star anise
3 curry leaves
2 cloves garlic, crushed
1 chilli, chopped
3 cm ginger, grated
1 onion, chopped
30 ml tomato paste
400 g can chopped peeled tomatoes
250 ml LANCEWOOD® Buttermilk or LANCEWOOD® Double Cream Plain Yoghurt
125 ml water
2 medium potatoes, diced
3 carrots, halved & sliced
Salt & freshly ground black pepper to taste
2 x Bread loaves
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.
Cut each loaf into 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 achar and extra chilli.
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