← Nouns Cooking · West & East African

Ingredients

• 2 tbsp Vegetable oil
• 1 large onion, chopped
• 2 cloves Garlic, minced
• 2 cm piece Ginger, grated
• 2 tbsp Curry powder
• 1 tsp Ground turmeric
• 1 tsp Paprika
• 500 g lamb or mutton (or beef or chicken thighs), cut into bite-size pieces
• 2 Tomato, chopped
• 2 medium potatoes, cubed
• 500 ml Stock (chicken or veg)
• 1 tsp salt, or to taste
• ½ tsp Black pepper
• 1 large unsliced white loaf
• 1 handful Coriander (cilantro), chopped (optional)

Method

1. Heat the oil in a large pot over medium heat and cook the onion for 5–6 min until soft.
2. Stir in the garlic and ginger for 1 minute, then the curry powder, turmeric and paprika for 30 seconds, until fragrant.
3. Add the meat and cook for 5 min, turning, until lightly browned all over. Add the tomatoes and cook for 5 min until they soften.
4. Add the potatoes, stock, salt and pepper. Simmer, partly covered, for 30–40 min until the meat and potatoes are tender and the sauce has thickened (chicken needs about 25 min, until it reaches 75°C / 165°F). Taste for seasoning.
5. Cut the loaf into quarters. Pull out most of the soft crumb from each piece, leaving walls about 1 cm thick, and keep the crumb.
6. Ladle the hot curry into the bread, scatter with coriander and plug the top with the reserved crumb. Eat straight away, using the bread to mop up the sauce.

Tips

• Make the curry up to 3 days ahead, but fill the bread only just before serving or it goes soggy.
• For a vegetarian bunny, use sugar beans or butter beans instead of meat and simmer for 15 min.

Sources

Adapted from “Cookbook:Bunny Chow” in the Wikibooks Cookbook, under CC BY-SA 4.0. This adaptation is shared under the same licence.