Durban Mutton Bunny Chow

Steps

1. 1

   Heat the vegetable oil in a large heavy-based pot over medium heat. Add the cinnamon sticks, star anise, and curry leaves, frying for about 1 minute until fragrant.

   Start 1-minute timer
2. 2

   Add the chopped onions to the pot and sauté until they are golden brown and translucent.

3. 3

   Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

4. 4

   Add the Durban curry powder and turmeric. Stir well for about 30 seconds to toast the spices, being careful not to burn them.

   Start 30-second timer
5. 5

   Add the cubed mutton to the pot. Stir thoroughly to coat the meat in the spice mixture. Brown the meat for about 5-8 minutes.

   Start 5-minute timer
6. 6

   Add the chopped tomatoes and salt. Cover the pot and allow the tomatoes to soften and the meat to release its juices.

7. 7

   Add enough water to just cover the meat. Lower the heat and simmer for about 40-50 minutes, or until the mutton is starting to get tender.

   Start 40-minute timer
8. 8

   Add the cubed potatoes to the pot. Continue to simmer until the potatoes are soft and the gravy has thickened. The mutton should be fork-tender.

9. 9

   While the curry finishes, prepare the bread. Cut the loaf of bread in half (or quarters for smaller portions). Hollow out the center of each piece by removing the soft white bread (the 'virgin'), keeping it intact to serve on the side. Leave a thick wall and base of crust so the bread can hold the curry.

10. 10

    Ladle the hot mutton curry into the hollowed-out bread loaves, ensuring plenty of gravy soaks into the bread walls.

11. 11

    Garnish with fresh cilantro and place the removed bread 'plug' back on top or on the side. Serve immediately with carrot salad or pickles.