Ingredients

• 1 kg chicken or deboned lamb, cut into bite-sized pieces
• 4 tbsp Spicemaster Durban Curry Masala
• 2 medium onions, sliced
• 3 cloves fresh garlic, peeled and minced
• 2 tbsp fresh ginger, peeled and minced
• 2 medium potatoes, cut into bite-sized pieces
• 2 medium tomatoes, pureed
• 1 loaf unsliced bread
• Fresh coriander to garnish
• ½ cup cooking oil
  

Method

1. Heat the oil to a medium heat and fry onions until golden brown. Add the Spicemaster Durban Mutton Bunny Chow Masala, ginger and garlic to the onions and fry for 5 seconds.
2. Add the meat and potatoes and mix well to ensure that all the pieces are coated in the onions and spices. If lamb is used, add potatoes after lamb has softened halfway. 
3. Add tomatoes and cook on a low heat, stirring occasionally until the tomatoes have cooked through and have dissolved into the curry sauce. Continue to simmer on a medium heat until the meat and potatoes have fully cooked and the curry sauce has reduced to a desired consistency.
4. Cut the unsliced bread into halves or quarters, then cut a hole in the middle and remove the inside. Add curry sauce into the middle and place the extra bread on the side. Add gravy in a small bowl on the side for dipping. Garnish with fresh curry leaves and coriander.
5. Add salt to taste. Serve with fresh salads and pickled vegetables.

Contains no additives or preservatives

Allergen(s): Mustard Seed