How to make it
7 steps. Take it one step at a time.
Heat the vegetable oil
Heat the vegetable oil in a large pot over medium heat. Add the onion, cinnamon stick, and curry leaves. Sauté until the onion is golden brown and translucent.
8 minStir in the garlic, ginger, and curry powder
Stir in the garlic, ginger, and curry powder. Fry for about 1 minute until fragrant, being careful not to burn the spices.
1 minAdd the cubed lamb or mutton
Add the cubed lamb or mutton to the pot. Cook until the meat is browned on all sides.
10 minAdd the chopped tomatoes
Add the chopped tomatoes and cook until they soften. Then, add the cubed potatoes and pour in the beef stock or water.
5 minReduce the heat to low
Reduce the heat to low, cover the pot, and simmer for about 40-45 minutes, or until the meat is tender and the potatoes are soft and the gravy has thickened.
45 minPrepare the bread
While the curry is simmering, prepare the bread. Cut each loaf in half. Scoop out the white center of each half, leaving a thick wall of crust. Keep the scooped-out bread (the 'plug') aside.
Ladle the hot curry
Ladle the hot curry into the hollowed-out loaves. Garnish with fresh cilantro and place the bread plug on top or to the side. Serve immediately.
A little kitchen wisdom
Always use unsliced loaves of bread. The 'crumb' or 'plug' (the bread you scoop out) is used for dipping into the curry first. Traditionally, Bunny Chow is eaten with fingers, not cutlery.
