Durban Mutton Bunny Chow

Method

1. 01

   Brown the mutton

   Pat lamb dry and season with 3 g salt. Heat oil in a heavy pot over medium-high and brown the meat in batches on several sides; remove to a plate.

   

2. 02

   Fry the Durban masala

   Lower heat to medium. Add onions and cook until soft and golden. Add garlic, ginger, curry powder and turmeric; stir for 1 minute until fragrant, scraping up browned bits.

   

3. 03

   Build the tomato curry

   Add grated tomatoes and cook until the sauce thickens and oil begins to show around the edge. Return lamb with juices, add bay leaves and stock, then cover and simmer until the meat is nearly tender.

   

4. 04

   Add potatoes and finish the curry

   Add potatoes and remaining 5 g salt. Simmer uncovered until potatoes are tender, lamb reaches at least 71°C and the gravy remains loose enough to spoon; add hot water if it reduces too far.

   

5. 05

   Hollow the bread quarters

   Cut each loaf portion across the top, keeping the crust walls intact. Pull out the soft centre to make a cavity and keep it as the bread lid and dipping pieces.

   

6. 06

   Fill at the table and serve

   Just before serving, spoon hot curry into each hollow loaf, making sure every portion gets gravy, mutton and potato. Replace the bread crown and serve immediately with tomato-onion salad and cilantro.