South African
Bunny Chow
Durban-style lamb and potato curry spooned into hollowed loaves so the bread absorbs the rich, chile-warmed gravy.
4 servings · 25 minutes prep · 105 minutes cook
Ingredients
Lamb curry
- 3 tbsp neutral oil
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 cinnamon stick
- 12 fresh curry leaves
- 2 large yellow onions, finely chopped
- 4 cloves garlic, finely grated
- 1 tbsp finely grated fresh ginger
- 2 tbsp hot curry powder
- 1 tsp ground coriander
- 2 lb boneless lamb shoulder, cut into 1 1/2-inch cubes
- 1 can crushed tomatoes
- 2 cups water, plus more as needed
- 1 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 2 tsp kosher salt
- 1 tbsp fresh lemon juice
Bread bowls
- 1 large unsliced firm white sandwich loaf, about 1 1/2 lb and at least 12 inches long
Directions
Build the curry
- Heat the oil in a Dutch oven over medium. Add the cumin, fennel, cinnamon, and curry leaves; stir until fragrant, about 45 seconds.
- Add the onions and cook until deeply golden, 12 to 15 minutes. Stir in the garlic, ginger, curry powder, and coriander for 1 minute.
- Add the lamb, turn to coat in the spices, and cook until no longer raw on the surface. Add the tomatoes, water, and salt. Bring to a simmer, cover partly, and cook until the lamb is beginning to tenderize, about 60 minutes.
- Add the potatoes and simmer uncovered until both lamb and potatoes are tender and the gravy is rich but spoonable, 30 to 40 minutes. Add water if it becomes dry. Stir in the lemon juice and discard the cinnamon.
Build the bunnies
- Cut the loaf crosswise into 4 thick sections. From one cut face, remove a large plug of soft bread from each section, leaving a sturdy base and walls. Reserve each plug as a lid.
- Set the bread sections upright in shallow bowls. Fill generously with hot lamb curry, spooning gravy against the inner walls. Perch the bread plugs on top and serve immediately.
