Durban Bunny Chow

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Brown lamb and reserve. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Cook onion, curry leaves, garlic and ginger until aromatic. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Add curry powder and tomato and cook until concentrated.

5. 5

   Return lamb with stock and simmer, adding potatoes near the end. Keep only small bubbles breaking the surface and begin checking after 60 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

6. 6

   Hollow the loaf, fill with thick curry and replace the bread cap. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.