Bunny Chow with Carrot and Cucumber Salad
Serves:
4
Difficulty:
Medium
Ready in:
1 hour 20 minutes
- Bunny Chow
- 8 garlic cloves, peeled
- 1 x 3 inch piece fresh ginger, peeled
- 1/3 cup rapeseed/canola oil
- 3 small onions, white or red
- 4 bay leaves
- 1 cinnamon stick
- 1 tbsp ground turmeric
- 1/4 cup garam masala
- 3 tomatoes, roughly chopped
- 2 1/4 lb lamb shoulder, all visible fat removed, cut into 1 inch cubes
- 3 medium russet potatoes, peeled and cut into 1 inch cubes
- 12 sprigs of coriander/cilantro
- 1 x 400g crusty loaf of wholegrain or seeded bread boule (unsliced), quartered
- Carrot and Cucumber Salad
- 1 medium carrot, peeled and grated
- 2 Persian cucumbers, diced
- 1 red onion, finely chopped
- 1 medium tomato, finely chopped
- 1/4 bunch coriander/cilantro, chopped
- 1 green chilli, finely chopped
- 1 tbsp white vinegar
- Pulse the garlic and ginger in a food processor till a paste is formed.
- Heat the oil in a large heavy bottomed pot. Add the onions, bay leaves, cinnamon stick and turmeric - sweat together until onions soft. Stir in the garam masala followed by the garlic-ginger paste, stirring to prevent the spices from burning. Add the tomatoes and simmer for another 5 mins.
- Add the trimmed lamb to the pot, stirring to coat the meat in the sauce. Simmer and stir occassionally for 15 minutes. Add the potatoes plus 2 cups of water, bring to a boil then reduce to a simmer.
- Cook, uncovered, until the meat is tender, and potatoes are soft, about 40 minutes.
- Carrot and Cucumber Salad: To make the salad, combine all the ingredients in a bowl, season with salt and pepper and toss gently to combine. Cover and refrigerate until needed.
- To Serve: traditionally served in a bread bowl. Take your quarter of bread loaf, scoop out much of the inner soft bread (making sure to leave some bread at the base) and fill with a quarter of the curry mixture. Garnish with coriander (cilantro).
