Mutton bunny chow

2017-04-27 06:01
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Ingredients

• 15ml SPAR Canola Oil

• 750 g cubed, boneless stewing mutton or lamb

• 10 ml hot curry powder

• 3 ml turmeric

• 5 ml ground coriander

• 5ml ground cumin

• 3 dried curry leaves

• 1 bay leaf

• 3 cardamom, split open to use the black seeds within

• ½ cinnamon quill

• 1 star anise

• 1 ml SPAR Freshline Crushed Chilli (from the 70g combo compartment) or 1 medium green chilli, finely chopped

• 3ml SPAR Freshline crushed ginger

• 5ml SPAR Freshline, crushed garlic

• 5 ml salt

• pepper to taste

• 1 onion, chopped

• 10ml SPAR tomato paste

• ½ can SPAR diced tomatoes (205 g)

• 250ml hot water

• 2 SPAR Freshline potatoes, peeled and roughly chopped

• 2 SPAR Freshline Carrots, sliced into rounds or 100 g SPAR Freshline Carrot Roundels

• 1 loaf unsliced white bread

Method

In a heavy-based pot, brown the mutton in batches over high heat in the heated oil.

In a small bowl, combine the curry powder, with all the spices, crushed ginger, garlic, salt and pepper.

Add this mix to the meat to turn it over to coat well. Add in the onion, tomato paste and canned tomato.

Pour on the hot water and simmer covered, until the meat is almost tender, about 1 ¼ hours, adding a little water if it becomes dry.

Add the potatoes and carrot, and simmer for a further 30 minutes, again, adding a little hot chicken or lamb stock, if necessary to achieve a generous sauce in good proportion to the meat.

During this time, quarter the loaf of bread and in one good handful, pull out their centres as a large ‘plug’, to leave a generous cavity with an even thickness crust still intact.

Check the curry for salt. Discard the easy-to-find whole spices.

Spoon the curry between the four bread cavities, including a generous amount of sauce.

Hints and tips

• Provide serviettes or wet wipes as this is a hands-on meal.

• Extend the curry by an extra portion, if required, by adding a can of SPAR Four Bean Mix or 250 g frozen SPAR Garden Peas near the end of the cooking time.

• Cube the meat smaller than if you were serving it in the traditional way with rice, to make it easier to eat with your hands.

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