Lamb Bunny Chow

  • Ready in: 1 hour 15 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 442
Lamb Bunny Chow

Ingredients

  • 3 tbsp rice bran oil
  • 4 onions, peeled & fine chopped
  • 2 cloves of garlic, peeled & fine chopped
  • 1 tsp SIDS CRAZY SALT
  • 1½ tsp ground fennel
  • 1½ tsp ground cumin
  • 1½ tsp garam masala
  • 1½ tsp leaf masala
  • 1½ tsp ground coriander
  • 1½ tsp tumeric
  • ½ tsp cinnamon
  • 3-4 curry leaves
  • 1 chilli, finely chopped
  • 1 tsp salt
  • 800 g stewing lamb
  • 400 g can peeled & chopped tomatoes
  • 4 potatoes, peeled & cubed
  • 1 small can peas
  • 2 whole loaves fresh white bread

Directions

  1. Sauté the ginger, onion and garlic until soft in a glug of oil. Add SIDS CRAZY SALT and all the spices then fry for 3 minutes, stirring continuously. Using the extra oil, brown the meat. Add the canned tomatoes and potatoes and simmer gently for 45 minutes to one hour until the meat is tender and the potatoes are soft. Add canned peas and cook for a further 5 minutes. Cut the fresh white bread loaves into halves (or quarters for smaller portions) and hollow out the centre, keeping the spare bread to one side. Fill the hollowed out bread with the hot lamb curry and serve with the extra bread.