Lamb Bunny Chow
1.5kg lamb cubes
3 tablespoons wet leaf masala
Salt and pepper to taste
2 teaspoon crushed garlic
5 teaspoons minced ginger
4 chopped chilies
65g tomato paste
1 glass red wine
40ml olive oil
1-2litre beef stock
1½ medium onion chopped
Fresh coriander for garnish
200g coconut milk
Corn flour for thickening
3 small loaves of bread
Heat the oil in a large skillet over medium heat. Add the meat and sauté until browned. Add the onions, chili, garlic and ginger. Sauté until the onion is translucent. Sprinkle the masala, salt, and ground black pepper over the meat and stir well. Allow the curry mixture to sauté for 1 or 2 minutes.
Now add the tomato paste and ensure that it is mixed in well. Once ready, deglaze with a glass of red wine. Reduce the curry until a thick sauce develops. Now add the beef stock and allow steady cooking until lamb is tender, topping up with stock if necessary.
Once lamb is tender, add a little chopped fresh coriander, coconut milk and thicken with the corn starch if needed. Cut the small loaf of bread into half and remove the inside. Fill with the lamb curry and top with the inside of the bread. Serve with a leafy salad.
Alternatively, place some basmati rice and top with some lamb curry if you do not like the bread option.
