Lamb Bunny Chow

• 1kg lamb neck fillet/leg, diced

Masala

• 1 tbsp rapeseed oil
• 7cm piece cassia bark
• 6 green cardamoms
• 4 cloves
• 1 tsp fennel seeds
• 1 bay leaf
• 10 curry leaves
• 1 large onion, finely diced
• 6 cloves garlic, minced
• 1 tbsp white vinegar
• 2 tsp sugar
• 1 tbsp crushed ginger, grated
• 2-4 green chillies, chopped finely
• 1/2 tsp turmeric
• 1 tsp garam masala 
• 1 tsp Kashmiri chilli powder
• 1 tsp cumin seeds, ground
• 1 tsp coriander seed, ground 
• 1 tsp salt or to taste
• 2 tomatoes, blended
• 5 small to medium potatoes, quartered
• chopped fresh coriander

To Serve

• 4 medium crusty buns

Toppings can include:

• Chopped tomatoes or tomato kachumber
• Sliced red onion rings or Punjabi Piyaz
• Greek yoghurt or cucumber raita

Method

1. Heat oil in a pot and add cassia, cardamom, cloves, bay leaf, fennel seeds and stir until fragrant. 
2. Add curry leaves, and then the diced onion. Cook for 15-20 minutes until golden brown.
3. Add the chopped garlic and cook for 3-4 minutes.
4. Stir in the vinegar and sugar and then add the grated ginger and chopped chillies.
5. Add the turmeric, garam masala, Kashmiri chilli powder, crushed cumin and coriander.
6. Stir in the meat and salt and coat the meat with the spices.
7. Cover and cook on a low heat for 20 minutes. Stirring occasionally.
8. Add the potatoes and cook for another 20 minutes before adding the chopped tomatoes. 
9. Leave for another 20 minutes until the meat is tender and the potatoes are soft.
10. Remove from the heat and stir in the chopped coriander.

To assemble the bunny

1. Hollow out the inner bread but keep the bun intact.
2. Scoop the curry into the bunny and serve with tomato kachumber, red onion rings, sliced green chillies and yoghurt or raita on the side.

Enjoy!