Durban lamb curry bunny chow
Have a taste of Durban.
- 60 ml sunflower oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 3 cm piece of ginger, grated
- 1 red chilli, finely chopped
- 750 g cubes of deboned leg of lamb
- 5 ml ground coriander
- 5 ml ground cumin
- 10 ml turmeric
- 5 ml paprika
- 30 ml garam masala
- 1 cinnamon stick
- 2 star anise, optional
- 410 g chopped tomatoes
- 30 ml sugar
- 750 ml water
- 4 large potatoes, peeled and chopped into large chunks
- 1 loaf of white bread
Heat oil in a large saucepan, fry onions, garlic, ginger and chilli until soft.
Add the lamb and brown for 5 minutes.
Add all the spices and stir to coat the lamb.
Add cinnamon stick and star anise.
Stir fry for 2 minutes.
Add tomatoes and sugar, stir to coat the lamb.
Add enough water to just cover the lamb.
Cover and cook for 45minutes, stirring occasionally.
Add more water if necessary, cook for 15-20 minutes until potatoes are cooked and the lamb is soft.
Remove cinnamon stick and star anise.
Slice the bread into ¼’s and hollow out each piece, making sure not to scoop all the way through.
You need a bit of bread at the bottom so the curry doesn’t run out.
Spoon the curry into the hollow and place a chunk of bread on top.