Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Lamb and coconut bunny chow
Ingredients
- 1 tbsp olive oil
- 800g leg of lamb, cut into cubes
- 1 large onion, peeled and diced
- 1 tsp dried chilli powder
- 1 tsp dried mixed herbs
- 3 celery stalks, chopped
- 2 garlic cloves, peeled and crushed
- 2 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp fennel seeds
- 1 x 400ml tin coconut milk
- 2 tbsp tomato paste
- 1L (4 cups) beef stock
- 125ml (½ cup) beer
- salt and freshly ground black pepper, to taste
- 2 large potatoes, diced
- 1 large sweet potato, diced
- 2 medium carrots, diced
- handful each fresh flat-leaf parsley and coriander, chopped
- 1 round sourdough bread, to serve
- lager, to serve (optional)
Instructions
Heat the olive oil in a large saucepan placed over high heat. Add the lamb and fry until lightly browned, 4 – 5 minutes. Add the onion, dried chilli powder, dried mixed herbs and celery, and fry until the onion and celery are soft, about 2 minutes.
Lower the heat to medium, then add the garlic, garam masala, curry powder and fennel seeds. Mix until well combined, then fry until fragrant, about 1 minute.
Add the coconut milk, tomato paste, beef stock, beer and seasoning. Increase the heat and bring to a boil, then lower the heat to medium and simmer, covered, until the meat is cooked, about 1 hour.
Add the potatoes, sweet potato and carrots, and continue to simmer, covered, until soft, about 30 minutes. Remove from heat and add the fresh parsley and coriander.
Cut the loaf at the top and remove the “lid”. Scoop out the bread inside, leaving the crust to form a bowl.
Spoon the lamb curry into the hollowed loaf and serve garnished with coriander. The scooped-out bread can be used to mop up any leftover curry. Pair with a glass of lager alongside, if desired.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
