Beef Curry Bunny Chow
1.5 kg chuck or stewing Beef (cubed)
4 Tbsp Cooking Oil
1 large onion, chopped
1 Tbsp fresh garlic, grated
1 Tsp Hinds Spices Cayenne Pepper
2 Tsp Hinds Spices Turmeric
1 Tsp Chilli powder
3 Tbsp Pakco Curry Paste
2 Tbsp fresh coriander, chopped
2 fresh curry leaves
Water/stock as needed
2 medium potatoes, peeled and cut into chunks
1 can coconut milk
Juice of one fresh lemon
Cover the base of a pot with oil. Heat the oil on medium heat, add the meat and brown it. Once the meat is brown remove it from the pot and set it aside.
Add the chopped onion and garlic in the same pot with the oil and sauté until onions are soft. Add all the spices and toast for 1 minute or just until fragrant, add Pakco Curry Paste and mix it while cooking for a few seconds.
Place the browned meat back in the pot. Toss and coat the meat then add Hinds Cayenne Pepper, salt the fresh coriander, curry leaves and cover with water/stock sufficient to cook the meat through.
Use about 6 cups of water and add two more cups when adding potatoes. Bring the pot to a boil, cover, and reduce the heat to medium.
Simmer for 1 hour 30 minutes then add the potatoes and cook for a further 30 to 40 minutes or until potatoes are tender, adding liquid when necessary.
Once the meat and potatoes are cooked and tender, add the coconut milk and simmer for 10 minutes or just until the sauce thickens.
Drizzle in the lemon juice and mix it in. In the meantime, slice two loaves of bread in halves and hollow the center of each half out, creating cube-shaped bowls out of each loaf.
Be careful to leave enough bread around the edges to keep the structure of the ‘bowl’. Remove the curry from the stove and serve over half loaves of freshly baked bread.