Bunny Chow with Lamb Curry
South African dinner for one, on the table in 39 minutes. About 750 kcal and 34 g protein. It brings some heat.
Per portion
Calories from protein 18%, carbs 25%, fat 57%. Estimated from the ingredients.
Roughly £2.60 a portion.
Method
- 1
Heat a little oil in a saucepan and fry the onion for 8 minutes until soft and translucent. Add the garlic, ginger, curry powder and turmeric, and cook for 1 minute.
- 2
Add the lamb mince and brown for 4–5 minutes, breaking it up. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Stir in the potato and stock, cover and simmer for 8 minutes, then add the tomatoes and simmer uncovered for 8–10 minutes until the potato is tender and the sauce has thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 4
Slice the top off the bread roll and hollow out most of the middle to make a bowl.
- 5
Season to taste with salt and black pepper, then spoon the curry into the hollowed bread, scatter with coriander, and serve with the reserved bread for dipping.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/bunny-chow-with-lamb-curry/
