Bunny Chow

Method

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1. Heat the oil and fry the onions for 12 minutes until deep golden.

   Mark done Start 12 min timer

2. Add the curry leaves, cinnamon, cardamom and star anise and fry 1 minute.

   Mark done

3. Add the ginger-garlic paste for 2 minutes, then the masala, turmeric and 3 tablespoons of water, and fry 3 minutes until the oil separates.

   Mark done Start 2 min timer

4. Add the mutton and turn it in the masala for 5 minutes until sealed.

   Mark done Start 5 min timer

5. Add the grated tomatoes and salt and cook 10 minutes.

   Mark done

6. Pour in the water, cover, and simmer very gently for 1 1/2 hours until the meat is tender.

   Mark done

7. Add the potatoes and cook uncovered for 25 minutes, until they are soft and beginning to break down and the gravy has thickened around them.

   Mark done Start 25 min timer

8. Stir in the garam masala and coriander and rest 15 minutes.

   Mark done

9. Cut each loaf into quarters and hollow out the soft middle of each, keeping it — that piece is the "virgin".

   Mark done

10. Fill each hollow with curry until it just overflows, sit the bread lid on top, and serve with sambal.

    Mark done

Chef’s Tips

• Fry the masala until the oil separates. It is the base of a Durban curry.
• Potato is the thickener, added late so it holds some shape.
• Unsliced white bread with a firm crust. Anything softer collapses.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Carrot and chilli sambal
• A cold beer
• Sliced raw onion

Storage & Reheating

The curry keeps 4 days refrigerated and freezes 3 months. Hollow the bread to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.