I CAME across this recipe on a trip to Southern Africa last year. The original recipe used a loaf of bread, but I’ve adapted it to use round rolls that are a little denser in texture so that it better holds the curry mixture. Originating in the Durban Indian community, a ‘bunny’ is basically made from half a loaf of bread, with the inside scooped out and used to dip in the gravy. The hollow loaf is then filled with delicious curry. There are a few spicy ingredients, but don’t be put off. It doesn’t take long to make the curry once you have everything you need, and it has a wonderful flavour. Plus, it’s a one-pot dish.
Oil 500-750g lamb – cut into small cubes 2 medium onions – finely chopped 2 cloves of garlic – crushed (or use 2 tsp crushed/minced variety) 1-2 tsp minced ginger (paste variety) 1 chilli – finely chopped (or one or more tsp of crushed chilli or dried chilli flakes) 1½ tsp ground fennel 1½ tsp ground cumin 1½ tsp garam masala 1½ tsp ground coriander 1½ tsp ground turmeric ½ tsp ground cinnamon 1 tbsp curry powder (add more to taste) 1½ tsp paprika powder 4-6 cardamom seeds – lightly crushed 400g can tomatoes – chopped or crushed 2-4 small/medium potatoes – cut into cubes ½ tbsp vinegar 1 tsp sugar 1 cup peas – optional (any variety) Salt and pepper to taste 4-6 bread rolls – any crusty roll will do.
Prep time: 15 mins Cooking time: 45-60 mins • Heat oil in your camp oven or large pan over a high heat. • Add the meat and stir until browned. You should do this in batches so
you don’t ‘stew’ the meat. • Remove the browned meat from the pan and set aside. • Add a little more oil if needed and then add the onion, garlic, ginger
and chilli. Sauté until softened. • Add all the dry spices and sauté for a few minutes, stirring
continuously. The aroma from the spices will be released. • Return the browned meat to the pan, along with the tomatoes,
potatoes, vinegar and sugar. Stir to mix through. • Season to taste. • Bring to the boil. Then reduce the heat, cover and simmer gently for approximately 45-60 mins, or until the meat is tender and the potatoes are soft. • Add peas about five minutes before serving (optional). • Pull the centre out of the rolls and put aside. Use this bread to dip into
the curry and soak up all the delicious gravy. • Fill the hollowed-out roll with the hot lamb curry and serve with the
• Garlic, ginger and chilli in tubes are easy to use and store in the fridge. • Instead of making up all the spices, use your own favourite Indian
curry powder or paste mix and add enough to suit your taste. • You could serve this curry on a bed of rice. • Measure all of the dry ingredients at home before you leave and store in a small, airtight container or clip bag and pack away for your camping trip.
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