Lamb bunny chow

30mloil 1largeonion,chopped 30mlcrushedgingerandgarlicmix 2sticksofcinnamon 5mlfennelseeds 1bayleaf 6greencardamompods 4cloves 4curryleaves 1greenchilli,finelychopped 5mlturmeric 15mlchillipowder 15mlcurrypowder 5mlgarammasala 1kglambknuckleorstewinglamb, cutincubes 5mlsalt 4tomatoes,skinnedandfinely chopped 3mediumpotatoes,peeledandfinelychopped 500mllambstockorwater choppedfreshcoriander halfaloafofbreadorbreadrolls, hollowedout

Heat the oil in a pot. Add the onion, ginger, garlic, cinnamon, fennel seeds, bay leaf, cardamom pods, cloves and curry leaves and cook until the onion is softened, about 5 minutes.

Add the green chilli and spices and cook until fragrant, about 2 minutes.

Add the cubed lamb and salt and mix well to coat the meat with the spices. Cook for 5 minutes.

Add the tomatoes, potatoes and water.

Cover and cook for 1-2 hours until the meat is tender and most of the liquid has been absorbed. Add more water, if needed, during the cooking process if too dry.

Stir in the coriander and serve in hollowed-out bread or bread rolls.

Lamb mince samoosas