Spicy beef bunny chow

SERVES 4-6 PREPARATION: 5 MIN COOKING: 1 HR 30 MIN

30g butter

1 onion, roughly chopped 2cm piece ginger, chopped 4 garlic cloves, chopped

2 red chillies, chopped

15ml (1T) curry powder

5ml (1t) ground turmeric 4 cardamom pods, cracked 2,5ml (½t) ground coriander 10ml (2t) mustard seeds 10 curry leaves (optional) 15ml (1T) white wine vinegar 1kg beef goulash

250ml (1c) water salt and pepper

2 medium sourdough breads chopped fresh coriander, to

serve

1 Heat the butter in a large saucepan over medium heat. Add the onion, ginger, garlic and chilli and cook, stirring occasionally, for 5 minutes or until golden. Add the curry powder, turmeric, cardamom, coriander, mustard seeds and curry leaves (if using) and stir in the vinegar.

2 Add the beef and cook, stirring occasionally, for 5 minutes or until well coated in the spice paste. Pour in the water and season with salt and pepper. Increase the heat and bring to a boil. Lower the heat, cover and allow to cook for 1 hour or until the beef is tender.

3 Remove the lid, increase the heat and simmer for 20 minutes or until the sauce is thick.

4 Hollow out the bread loaves and fill with the beef mixture. Garnish with the coriander before serving.