Mutton Bunny Chow

A fresh loaf, hollowed out and filled with fragrant curry. A true South African dish.

Serves 4 15ml SPAR Canola Oil 750g cubed, boneless stewing mutton or lamb 10ml hot curry powder 3ml turmeric 5ml ground coriander 5ml ground cumin 3 dried curry leaves 1 bay leaf 3 cardamom pods, split open to use the black seeds inside 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 5ml salt pepper to taste 1 onion, chopped 10ml SPAR tomato paste ½ can SPAR diced tomatoes (205g) 250ml hot water 2 SPAR Freshline potatoes, peeled and roughly chopped 2 SPAR Freshline carrots, sliced into rounds or 100g SPAR Freshline Carrot Roundels 1 loaf unsliced white bread

Heat the oil in a heavy-based pot and brown the mutton in batches over high heat.

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

Add this mix to the meat. Ensure the meat is well coated.

Add the onion, tomato paste and canned tomato.

Pour over the hot water and simmer covered, until the meat is almost tender, about 1¼ hours, adding a little water if it becomes dry.

Add the potatoes and carrots, 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 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 paper napkins or wet wipes as this is a fun hands-on meal.

Extend the curry by an extra portion if required, by adding a can of SPAR Four Bean Mix or 250g 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 one’s hands. – Recipe courtesy of Spar