What you'll need:
- 2 tsp olive oil
- 1 large onion, finely chopped
- 1 tsp grated ginger
- 2 garlic cloves, finely chopped
- 1 tbsp chopped coriander stems
- 1 tsp cumin seeds
- 2 tsp curry powder
- 10 fresh curry leaves
- 500g lamb, cut into bite-size pieces
- 1 x can of chopped tomatoes
- 400ml water
- 2 peeled potatoes, cut into 1cm pieces
- 4 white bread rolls to serve
- A small bunch of coriander, to serve
Time: 45 minutes
In some oil, cook the onion, garlic, cumin seeds, coriander, and ginger together in a large pan for about 4 minutes, until soft and aromatic. Add the curry powder and curry leaves, and cook for a further minute.
Chuck in your lamb chunks and cook for 2-3 minutes to slightly brown. Tip the tomatoes into the mix, along with the water, and give it all a good stir. Turn down the heat, add the potatoes, and simmer for 30 minutes until thick and glossy.
Season your curry well to taste. To serve, scoop out the middle of your bread rolls, and pour the curry into them. Scatter with coriander, and enjoy!
For the perfect wine pairing, crack open a bottle of the classic Boekenhoutskloof 'Porcupine Ridge' Syrah 2014 This is a wine that was built for simple food featuring plenty of savoury flavour such as this dish! Yum!
There you have it -- a delicious recipe for Bunny Chow!
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