Landi Govender's Mutton Bunny Chow
share
Ingredients
1.5 kg mutton, cut into pieces
1/4 cup ghee (or oil)
1 cinnamon stick
1 bay leaf
1 large onion, finely chopped
2 teaspoons ginger and garlic paste
4 teaspoons Kashmiri chilli powder (adjust to taste)
4 teaspoons masala (Durban-style if possible)
1.5 teaspoons dhania (coriander) powder
1.5 teaspoons jeera (cumin) powder
1/2 teaspoon turmeric powder
3 jam tomatoes, grated or finely chopped
4 medium potatoes, peeled and quartered
3 green chillies, slit
1 sprig curry leaves
Fresh dhania (coriander) to garnish
Salt to taste
About 1 to 1 ½ cups hot water
Method
Heat ghee/oil in a large, heavy-based pot. Add onion, cinnamon stick, bay leaf, curry leaves, and green chillies. Fry until the onions are golden brown. Stir in the ginger and garlic paste and sauté for 30 seconds. Add all the powdered spices and fry for 2–3 minutes on low heat until fragrant. Toss in the mutton pieces, coating well in the spice mixture. Brown the meat for about 10 minutes, turning often. Add the grated tomatoes and salt. Cook down until the tomatoes break down into a thick masala paste (about 8–10 minutes). Add potatoes, salt, and 1 cup hot water, mixing well. Cover with a lid and simmer on medium-low heat for 45–60 minutes, stirring occasionally, until the mutton is tender and the potatoes are soft. Add a little more water only if needed — the gravy should be thick enough to sit inside bread without soaking through. Finish with fresh dhania sprinkled on top.
To Serve
Cut a fresh quarter or half loaf of unsliced bread, hollow out the centre, and spoon in the hot mutton curry with potato. Place the scooped-out bread on top as a "lid". Serve with carrot salad, pickles, or a side of chilli.
