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Bunny chow — mutton curry in bread · Savora

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South Africa

Bunny chow — mutton curry in bread

A mutton and potato curry served inside four hollowed quarters of a white loaf.

Taste: Spicy · Salty
Time: About 40 min

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Ingredients

500 gmutton for stewing, cubed
2 tablespoonsvegetable oil
1 pieceslarge onionchopped
2 piecesgarlic clovesminced
1 teaspoongrated ginger
2 pieceslarge tomatoeschopped
2 tablespoonscurry powder
1 teaspoonturmeric
1 teaspoon

Cooks’ notes

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paprika

2 piecesmedium potatoespeeled and cubed

2 cupswater

1 pieceslarge unsliced white bread loaf

to tasteSalt and black pepper

as neededChopped cilantro, as desired

Equipment

Large covered saucepan · Knife · Bread knife · Food thermometer

Method

4 clear steps

1
Warm oil in a saucepan. Cook onion until softened, then add garlic and ginger and cook briefly without burning. Stir in curry powder, turmeric and paprika.
2
Add mutton and cook until its surface browns. Add tomatoes, potatoes and the measured water, season and bring to a simmer.
3
Cover and simmer initially 30–40 minutes, stirring occasionally. Continue until the mutton is fork-tender and has reached at least 63°C followed by a 3-minute rest, and the potatoes are tender; tougher meat will need longer.
4
Cut the loaf into four quarters and hollow each out without piercing its base. Keep the removed bread for serving. Spoon hot curry into the bread and finish with optional cilantro. Serve immediately with the removed bread.

cookwsavora.com/recipes/wikibooks-483806-bunny-chow

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