Spicy lamb bunny chow

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Spicy lamb bunny chow (PHOTO: Drum)
Spicy lamb bunny chow (PHOTO: Drum)
Prep Time: 10 min
Servings: 2-4
Cooking Time: 1 hr
  • 10ml - fennel seeds
  • - 6 cloves garlic, roughly chopped
  • 750ml - water
  • - 1 piece of ginger, peeled and roughly chopped
  • 300 g - lamb, cubed
  • - salt and pepper
  • 500g - mixed vegetables (carrots, potatoes, green beans, corn, peas)
  • 45 ml - oil
  • 15 ml - ground turmeric
  • - 3 onions, roughly chopped
  • 15ml - curry powder
  • - 2 dried bay leaves
  • 10 ml - cumin seeds
  • 400g - tomato purée
  • - 1 loaf white bread
  • - 1 cinnamon stick
  • 15ml - ground coriander

1 Heat oil in a large pot over a medium heat and brown the lamb for 5 minutes. Add onions and garlic and ginger. Cook until the onions are tender.

2 Add cumin, fennel, bay leave sand cinnamon, and simmer for 1 minute. Add coriander,turmeric, curry powder, tomato purée, salt and pepper and vegetables, then pour in the water. Bring to a simmer and cook for 45 minutes or until thickened.

3 Slice the bread in half, scoop out the insides of the two halves and fill with the curry.

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