Bunny Chow: Serves: 4 Prep time: 15 mins Cook time: 1 hour 30 mins Ingredients ¼ cup (60ml) neutral oil or lard 1 cinnamon stick 1 tbsp coriander seeds 4 cardamom pods 1 brown onion, finely diced 2 green chillies, finely diced 4 cloves garlic, finely grated 1 lg knob ginger, finely grated 14 curry leaves 1kg boneless lamb shoulder salt and pepper to taste 1 tbsp ground turmeric ½ tsp chilli powder 1 tbsp garam masala 3 tomatoes, diced 8 baby potatoes, halved 1 loaf country white bread, unsliced coriander leaves, to garnish Method Heat oil in a heavy based saucepan over medium-low heat. Cook cinnamon, coriander seeds and cardamom for 5 minutes, until very fragrant. Increase the heat to medium, add onions and saute for 3 minutes. Stir in green chilli, garlic, ginger and curry leaves and cook for a further minute. Add lamb, season with salt and stir until starting to brown. Add turmeric, coriander, chilli powder and garam masala, stir well to combine. Stir in tomatoes, cover and simmer for 40 minutes, stirring occasionally. Uncover, stir in potatoes and cook for a further 30 minutes, covered, until potatoes are cooked through and lamb is tender. Hollow out large bread rolls, reserving the insides. Fill bread cases with curry and the extra bread on the side. #curry #recipe #shorts #cooking #lamb #southafrica