Traditional BUNNY CHOW with HOT CURRY SPICES

SERVES 6 / PREPARATION: 15 MIN / COOKING TIME: 2 HOURS & 30 MIN

CURRY 500g beef, cubed 250g mutton, cubed salt and freshly ground pepper 30ml (2T) oil 1 onion, chopped 4 garlic cloves, finely chopped 5cm fresh ginger, peeled and grated 2-3 chillies, finely chopped 1 star anise 1 cinnamon stick 2 cloves 2 bay leaves 15ml (1T) roasted masala 5-10ml (1-2t) chilli powder 15ml (1T) tomato paste 250 ml (1 cup) beef stock 1 can (410g) chopped tomatoes TO FINISH 2 large loaves, or other bread of your choice, unsliced 2 chillies, chopped a handful fresh coriander leaves, chopped 1 spring onion, chopped (optional)

1 Curry Season the meat with salt and pepper. Heat the oil in a saucepan and fry the meat in batches until golden brown. Scoop out and set aside.

2 Add the onion to the saucepan and stirfry until soft. Add the garlic, ginger and chilli and stirfry until flavours are well-combined.

3 Add the star anise, cinnamon stick, cloves and bay leaves and stir-fry for a minute.

4 Add the rest of the spices and stir-fry for another minute. Return the meat to the saucepan and add the tomato paste. Stir through.

5 Add the stock and chopped tomato and bring to the boil. Reduce the heat and simmer over medium heat for 1 hour and 30 minutes to 2 hours or until the meat is tender – stir occasionally to ensure the stew doesn’t burn. Add more water if it becomes too dry.

6 Season the curry with more salt and pepper, if preferred.

7 To finish Cut each loaf into 3 equal parts and hollow out the inside. Place each piece of bread on a plate.

8 Fill the cavity of the bread generously with the curry.

9 Mix together the chilli, coriander and spring onions, if using, and sprinkle over the curry. Serve immediately.