Durban Lamb Bunny Chow

⏱ 110 min · Serves 4

A proper Durban street-food classic: slow-simmered lamb curry, fragrant with toasted masala and curry leaves, ladled into a hollowed-out loaf of white bread. Messy, fiery, deeply comforting — eat it with your hands and mop up every last bit with the torn-out 'virgin' lid.

Per serving: 842 kcal · 49.0g protein · 78.0g carbs · 36.0g fat

Ingredients

• 800g lamb shoulder, cut into 3cm chunks
• 3 tbsp sunflower oil
• 2 onions, finely chopped
• 1 cinnamon stick
• 4 cardamom pods, bruised
• 2 star anise
• 1 sprig fresh curry leaves (about 12 leaves)
• 4 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 3 tbsp Durban masala or hot madras curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp fennel seeds, lightly crushed
• 3 tomatoes, grated (or 200g tinned chopped tomatoes)
• 2 tsp salt
• 1 tsp sugar
• 500ml water or lamb stock
• 2 medium potatoes, peeled and cut into large chunks
• 1 unsliced white bread loaf, cut into quarters
• Handful fresh coriander, chopped
• Carrot and chilli sambal or plain yoghurt, to serve
• 1 lemon, cut into wedges

Method

1. Heat the oil in a heavy pot over medium heat. Add the cinnamon, cardamom, star anise and curry leaves and sizzle for 30 seconds until fragrant.
2. Add the onions and cook for 8–10 minutes until soft and golden. Stir in the garlic and ginger and cook 1 minute more.
3. Turn the heat low, add the masala, turmeric, cumin and fennel with a splash of water, and fry for 1–2 minutes until the oil separates and the spices smell toasty — don't let them burn.
4. Add the lamb and turn to coat in the masala. Cook for 5 minutes, stirring, until sealed.
5. Stir in the grated tomatoes, salt and sugar. Cook for 5 minutes until thickened and glossy.
6. Pour in the water or stock, bring to a simmer, cover and cook gently for 1 hour, stirring now and then.
7. Add the potatoes, top up with a little water if needed, and simmer uncovered for a further 25–30 minutes until the lamb is falling apart and the potatoes are tender and starting to thicken the gravy. Taste and adjust salt.
8. Meanwhile, stand each bread quarter cut-side up and cut out a deep square from the soft middle, leaving 2cm walls. Keep the removed piece — that's the 'virgin'.
9. Ladle the hot curry into each bread hollow, letting the gravy soak the sides. Scatter with coriander, pop the virgin on top, and serve with sambal or yoghurt and a lemon wedge.