Clover Bliss Durban Bunny Chow
|Clover Bliss Durban Bunny Chow
Recipe by: Tumi Mogoai
Cooking time:1h 45 min
2 tbsp cooking oil
750g boneless stewing mutton or lamb, cubed
½ cup Clover Bliss plain double cream yoghurt
2 tsp hot curry powder
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
3 dried curry leaves
1 bay leaf
3 cardamom, split open to use the black seeds within
½ cinnamon stick
1 star anise
½ tsp chilli, chopped finely
1 tsp ginger, chopped
1 tbsp garlic, chopped
1 onion, chopped
10ml tomato paste
½ can crushed tomatoes
250ml hot water
2 potatoes, peeled and roughly chopped
1-2 loaf unsliced white bread
Salt and pepper to taste
In a large pot, brown the meat in batches over high heat in the heated oil.
In a small bowl, combine the Clover Bliss, curry powder, with all the spices, crushed ginger, garlic, salt and pepper.
Add this mix to the meat and mix well ensuring every piece of meat is covered. Add in the onion, tomato paste and canned tomato.
Pour in the hot water and simmer covered, until the meat is almost tender, about 1 ¼ hours, adding a little water if it becomes dry.
Add the potatoes and carrot, 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 still intact.
Check seasoning and adjust accordingly. Discard the easy-to-find whole spices.
Spoon the curry into the four bread cavities, including a generous amount of sauce.