South African Lamb Bunny Chow

Name: South African Lamb Bunny Chow
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Ingredients: 450g lamb neck fillets; 3 tbsp sunflower oil; 2 medium onions, halved and sliced; 4 garlic cloves, crushed; 15g chunk of fresh root ginger, Peeled and finely grated; 2 tbsp medium curry powder; 1 bird's-eye chilli, trimmed and finely sliced; or 1/4 tsp cayenne pepper; 1 Cinnamon stick; 1 star anise; 6 cardamom pods, crushed; 12 dry curry leaves; 400g can of chopped tomatoes; 450ml lamb stock (made with; 1 lamb stock cube); 1 tsp flaked sea salt (plus extra to season); 2 medium potatoes (about 415g); 400g can of haricot or cannellini beans or chickpea (drained & rinsed); 2 small fresh white sandwich loaves; freshly ground black pepper; grated carrot and fresh; coriander, to garnish

8 steps

Prep:10minCook:3h

Updated at: Thu, 17 Aug 2023 12:35:48 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1427.8 kcal (71%)

Total Fat53.3 g (76%)

Carbs163.4 g (63%)

Sugars24.6 g (27%)

Protein76.6 g (153%)

Sodium5632.6 mg (282%)

Fiber22.3 g (80%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Trim the lamb of any large fatty pieces and cut it into 2.5cm chunks. Season all over with salt and pepper.

Step 2

Heat the oil in a large non-stick saucepan or flame-proof casserole dish and gently fry the onions, garlic and ginger for 10 minutes until softened and lightly coloured.

Step 3

Add the curry powder, chilli or cayenne, if using, cinnamon, star anise, cardamom pods and curry leaves to the pan and cook for 2 minutes more, stirring. Add the lamb to the pan, increase the heat a little and fry for 3-4 minutes, turning every now and then until lightly coloured.

Step 4

Tip the tomatoes into the pan, add the stock and salt and bring to a simmer. Cover with a lid and leave to cook over a low heat for 45 minutes, stirring occasionally. The curry should simmer gently without boiling.

Step 5

Peel the potatoes and cut them into 2cm cubes. Put them in a large bowl and cover with cold water to stop them turning brown.

Step 6

After the 45 minutes is up, drain the potatoes. Remove the lid from the pan and take the star anise and cinnamon stick out of the curry. Add the potatoes and beans to the lamb. Bring the curry back to a simmer, cover and cook for a further 30 minutes or until the lamb and potatoes are very tender and the sauce is thick. You need lots of sauce as the bread will soak it up quickly, so add a little extra water if you think it needs it. Add a little extra salt and pepper to taste.

Step 7

Cut the loaves of bread in half right through the middle and use a knife to cut out the inner soft bread, leaving the crust completely intact. Try to keep the bread that you remove in 1 piece if you can. It's a matter of cutting all around the edge, then grabbing the inner bread with your hands and pulling.

Step 8

Place each bread half on a plate, cut side up. Spoon the hot curry into the bread and garnish with grated carrot and fresh coriander. Serve with the scooped-out pieces of bread for dipping and pinching up bits of the curry- you're not supposed to use cutlery with this curry!