Bunny chow

Method

1. Heat the oil over a gentle heat, add the onion and cook until softened. Add the garlic followed by the turmeric, garam masala, salt, cinnamon, ginger, cumin, curry powder and chilli and cook for a couple of minutes.

2. Increase the heat and add the meat, stirring until browned.

3. Add the tomato puree and then the stock, stir and simmer for a couple of minutes.

4. Add the butter beans and cook the dish gently on a low heat for about thirty minutes.

5. When ready, cut the bread in half lengthways, scoop out the middle and set aside. Fill the hollowed-out bread with the curry mix and serve.

Cook's note:
This dish is not traditionally served with cutlery and is eaten with the hands. The bread filling is used to dip into the sauce then the rest of the bunny is picked up or pieces torn off.

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Ingredients

15ml oil
1 onion, chopped
1 clove Garlic, crushed
1/2 tsp Turmeric
1/2 tsp Garam masala
1/2 tsp Salt
1 stick Cinnamon
1 tsp grated ginger
1/2 tsp ground cumin
1/2 tsp mixed curry powder
1 chilli, finely diced
250g minced beef
2 tsp tomato puree
150ml beef stock
1x400g can butter beans
loaf crusty white bread

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