Bunny Chow

备料

配料

做法

分步操作

1. 1

   Heat canola oil in a large pot or Dutch oven over medium-high heat.

   约 2分钟

2. 2

   Brown the lamb shoulder in batches until sealed on all sides, then remove from the pot and set aside.

   约 10分钟

   烹饪提示： Do not overcrowd the pot; this ensures a good sear.

3. 3

   Add the yellow onion to the pot and cook until softened, about 5 minutes.

   约 5分钟

4. 4

   Stir in the garlic and fresh ginger and cook for 1 minute until fragrant.

   约 1分钟

   烹饪提示： Be careful not to burn the garlic.

5. 5

   Add the curry powder, garam masala, ground cumin, ground coriander, and cayenne pepper (if using) to the pot and toast for 1 minute, stirring constantly.

   约 1分钟

   烹饪提示： Toasting the spices brings out their full flavor.

6. 6

   Return the browned lamb to the pot.

7. 7

   Pour in the canned diced tomatoes and water, scraping up any browned bits from the bottom of the pot.

8. 8

   Add the potato, salt, and black pepper.

9. 9

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the lamb is tender and the potatoes are cooked through.

   约 50分钟

   烹饪提示： Stir occasionally to prevent sticking.

10. 10

    While the curry simmers, prepare the white bread loaf by carefully cutting out a square from the top, leaving the crust intact. Hollow out the soft bread from the center, creating a 'bowl'.

    约 5分钟

    烹饪提示： Save the removed bread to dip in the curry.

11. 11

    Once the curry is ready, taste and adjust seasoning if necessary.

    约 1分钟

12. 12

    Ladle the hot lamb curry into the hollowed-out bread loaf.

    约 1分钟

    烹饪提示： Fill it generously.

13. 13

    Garnish with fresh cilantro, if desired, and serve immediately.