Pulled Lamb Masala Bunny Chow with Spicy Apple Slaw – Food & Home Magazine

Ingredients

• <h3>Pulled lamb masala</h3>
• 45ml (3 tbsp) canola oil + extra, if needed
• 1 red onion, peeled and finely chopped
• 2 garlic cloves, peeled and chopped
• 30ml (2 tbsp) masala curry powder (available at speciality spice shops)
• 2,5ml (½ tsp) fennel seeds
• 2 green cardamom pods, bruised
• 1 star anise
• 1 bay leaf
• 2kg lamb shoulder, deboned
• 4 large tomatoes, chopped
• 500ml (2 cups) lamb/vegetable stock
• 10 – 12 curry leaves
• 2 large potatoes, peeled and cubed
• 30ml (2 tbsp) fresh coriander leaves, finely chopped
• salt, to taste
• <h3>Bread rolls</h3>
• 500g cake flour, sifted + extra, to dust
• 1 x 10g sachet instant yeast
• 10ml (2 tsp) salt
• 400ml warm water + extra, to brush
• 30g butter, melted
• 5ml (1 tsp) caraway seeds
• 5ml (1 tsp) cumin seeds
• <h3>Spicy apple slaw</h3>
• 1 large Granny Smith apple, sliced into thin strips/coarsely grated
• 160g double-thick plain yoghurt
• 1 small red chilli, finely chopped (optional)
• 15ml (1 tbsp) water
• handful fresh coriander, to garnish