Lamb and coconut bunny chow

Lamb and coconut bunny chow

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Lamb and coconut bunny chow

Serves: 4
Total Time: 2 hrs

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

1

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.

2

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.

3

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.

4

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.

5

Cut the loaf at the top and remove the “lid”. Scoop out the bread inside, leaving the crust to form a bowl.

6

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.

 

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