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Bunny chow

• Vickie Hardrain

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Serves 4

More effort

Prep: 25 mins

Cook: 3 hrs

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Try this twist on lamb curry, originally from India. The curry sits in bread which soaks up the sauce while the meat becomes meltingly tender

Freezable (curry only)

Dairy-free

Egg-free

High-fibre

High-protein

Low sugar

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Ingredients

Nutrition

• 1.5kg bone-in lamb or mutton

  such as lamb shanks or neck, ask your butcher to cut it into 5cm chunks

• 80ml avocado oil

• 1 medium green chilli

  finely chopped

• 2 garlic cloves

  finely chopped or crushed

• 6cm piece fresh ginger

  finely grated

• 2 cinnamon sticks

• 2 star anise

• 2 cardamom pods

• 2 cloves

• 1 tsp cumin seeds

• 1 bay leaf

  fresh or dried

• 2 large onions

  sliced

• 1 tbsp mixed masala or medium curry powder

  (we used Rajah mixed curry powder)

• 1 tsp ground turmeric

• 2 tsp fennel seeds

• 6 curry leaves

  fresh or dried

• 400g can peeled tomatoes

  or chopped tomatoes

• 375ml chicken stock

• 4 large potatoes

  peeled and chopped into bite-sized chunks

• small handful of fresh coriander leaves

  plus extra to serve

• 2 x 400g unsliced white sandwich loaves

  or 2 white farmhouse loaves, to serve

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Nutrition: Per serving

• kcal802
• fat43g
• saturates11g
• carbs44g
• sugars9g
• fibre7g
• protein57g
• salt3.32g

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Method

• step 1

  Season the lamb or mutton with 2 tsp salt. Heat the avocado oil in a large, heavy-based saucepan or casserole over medium-high heat. Brown the meat in batches on all sides, then lift out to a plate with a slotted spoon and set aside.

• step 2

  Reduce the heat to medium. Add the chilli, garlic and ginger to the same pan and cook for about 1 min, stirring, until fragrant.

• step 3

  Add the cinnamon sticks, star anise, cardamom pods, cloves, cumin seeds and bay leaf. Cook for another minute until fragrant.

• step 4

  Add the onions and cook for 5-8 mins, stirring occasionally, until softened and beginning to turn golden.

• step 5

  Tip in the curry powder, turmeric, fennel seeds and curry leaves. Cook for 1 min, stirring continuously so the spices don't catch.

• step 6

  Return the browned meat to the pan and stir it through the spice mixture until well coated. Add the tomatoes and break them up with the back of a wooden spoon.

• step 7

  Pour in 375ml chicken stock and stir well. Bring to a simmer, cover with a lid and cook over a low heat for about 2 hrs, stirring occasionally, until the meat is beginning to become tender. Check regularly and add a little water if the curry becomes too dry.

• step 8

  Add the potatoes, pushing them down into the sauce, and a little more stock if needed. Cover and continue cooking for 30-45 mins, or until the potatoes are tender and the meat is very soft and pulls easily away from the bone. Remove the lid for the final few minutes if the sauce needs to thicken. Remove from the heat and leave to stand for 5 mins (this will thicken the sauce further).

• step 9

  Shred the meat from the bone, if you like. Taste and adjust the seasoning if necessary. Add the fresh coriander.

• step 10

  Cut each loaf of bread in half. Cut a deep cube into the centre of each half and carefully remove the bread to create a hollow leaving a thick layer of bread around the sides and base. Reserve the removed bread for dipping. Generously spoon the lamb curry into the hollowed-out bread. Scatter with more coriander and serve immediately.

Recipe tip

To freeze
Freeze the curry for up to 1 month. Defrost completely before reheating until piping hot, to serve.

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