Indian Lamb Curry in a Bread Bowl (Bunny Chow)
Infused with ginger garlic paste, this bunny chow is Durban hot and the ultimate combination of South African Indian flavors.
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Cooking tools:
- Food processor
- Mortar and pestle
- Dutch oven
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Bread knife
- Cutting board
- Spoon
- Plate
Ingredients
- 6 large cloves peeled garlic
- One 3-inch piece peeled fresh ginger
- 1⁄4 cup plus 2 Tbsp. canola or olive oil
- 2 large white onions, chopped (about 3 cups)
- 4 bay leaves
- 2 small cinnamon sticks
- 1 tbsp. ground turmeric
- 1⁄4 cup plus 1 Tbsp. garam masala
- 3 medium tomatoes, chopped (2 cups)
- 2 1⁄4 lb. boneless mutton or lamb shoulder, cut into 1-inch cubes
- 2 tbsp. kosher salt
- 3 medium russet potatoes (1 3/4 lb.), peeled and cut into 1-inch cubes
- Leaves from 12 sprigs fresh cilantro
- One 1-pound loaf unsliced white bread, cut crosswise into quarters
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