Food & Home Entertaining – September 2019

1 round sourdough bread,
to serve
lager, to serve (optional)

HOW TO DO IT
1 Heat the olive oil in a
large saucepan placed over
high heat. Add the lamb and
fry until lightly browned,
4 – 5 minutes. Add the
onion, dried chilli powder,
dried mixed herbs and
celery, and fry until the
onion and celery are soft,
about 2 minutes.
2 Lower the heat to
medium, then add the
garlic, garam masala, curry
powder and fennel seeds.

Mix until well combined,

then fry until fragrant, about

1 minute.

3 Add the coconut milk,

tomato paste, beef stock,

beer and seasoning.

Increase the heat and bring

to a boil, then lower the

heat to medium and simmer,

covered, until the meat is

cooked, about 1 hour.

4 Add the potatoes,

sweet potato and carrots,

and continue to simmer,

covered, until soft, about

30 minutes. Remove from

heat and add the fresh

parsley and coriander.

5 Cut the loaf at the top and

remove the “lid”. Scoop out

the bread inside, leaving

the crust to form a bowl.

6 Spoon the lamb curry into

the hollowed loaf and serve

garnished with coriander.

The scooped-out bread

can be used to mop up any

leftover curry. Pair with a

glass of lager alongside,

if desired.

LAMB AND COCONUT

BUNNY CHOW

1 OF

THE WEEK AHEAD

FOODANDHOME.CO.ZA SEPTEMBER 2019 65