Camp Cook­ing


4 x 4 Australia - - Contents -

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

ex­tra bread.


• 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.


For more in­ter­est­ing and de­li­cious African and Caribbean recipes, check out Im­mac­u­late Bites: www.african­

For more great recipes: Check out Ron & Viv Moon’s web­site at­ Fol­low their Face­book page: www.face­­ad­vpub

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