TASTY BUNNY CHOW
• 1 kg lamb pieces
• Little oil to cover base of pot
• 2 large cinnamon sticks
• 1 tsp fennel seeds
• 1 bay leaf
• 6 green cardamoms
• 4 cloves
• A sprig of curry leaves
• 1 tsp crushed green chillies
• 1 large onion, finely diced
• ½ tsp turmeric
• 2 tbles crushed ginger and garlic mix
• 1 tbles vinegar (your choice on type) I normally use white vinegar
• 2 tsp sugar
• 3 level tsp medium chilli powder
• 2 tsp dhania-jeeru powder
• 1 tsp garam masala
• 2 tomatoes, blended
• 5 small to medium potatoes, quartered
• chopped fresh coriander
• salt to taste
1. Heat oil in pot.
2. Add cinnamon, cardamom, cloves, bay leaf and fennel
3. Stir
4. Add curry leaves, chillies, onion, turmeric, ginger and garlic
5. Braise for 3-4 minutes
6. Add garam masala and spices to pot. Then vinegar and sugar. mix well
7. Add the meat and salt
8. Mix until the meat is coated with masala
9. Cover saucepan and cook/braise on moderate heat for a few minutes.
10. Stir from time to time until meat is well braised. Add potatoes.
11. Add water when ever needed-don’t let it burn out. When potatoes are ¾ cooked add the chopped tomatoes.
12. When potatoes are cooked, stir and add coriander
13. Serve with salad
To assemble the bunny
1. Hollow out the inner, keep intact.Scoop meat, potato or sugar beans to your delight– garnish with more greens.Seal the bunny with the bread retrieved. Place bunny in a large platter and serve with tomato/onion salad, beetroot, mango achar and freshly sliced red onion rings, for the brave guys… Fiery hot fresh chilli and dashings of Tabasco sauce …
Source: Nicolette Fick
