South African-Style Bunny Chow with Spiced Lamb Curry
A single portion of South African cooking, ready in 34 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Method
- 1
Heat a little oil in a saucepan and fry the onion for 3–4 minutes until soft. Add the garlic, ginger, curry powder and turmeric, and cook for 1 minute.
- 2
Add the lamb mince and brown for 4–5 minutes, breaking it up.
- 3
Stir in the potato and stock, cover and simmer for 8 minutes, then add the tomatoes (their acidity stops raw potato softening) and simmer uncovered for 8–10 minutes until the potato is tender and the sauce has thickened.
- 4
Slice the top off the bread roll and hollow out most of the middle to make a bowl.
- 5
Taste and adjust the seasoning.
- 6
Spoon the curry into the hollowed bread, scatter with coriander, and serve with the reserved bread for dipping.
