Bunny Chow
A flavorful African curry that is served in a hollowed out loaf of bread. Perfect for dipping!
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs beef roast, (cut into 1 inch cubes)
- 1 tsp olive oil
- 1 onion, (diced)
- 2 garlic cloves, (1 tsp dry, ground, minced)
- ½ inch fresh ginger, (peeled and minced or (1/8 tsp dry, ground ginger))
- 2 bay leaves
- 2 green cardamom pods, (split)
- 2 small whole cloves (or 1/8 tsp ground cloves)
- 1 cinnamon stick
- 2 tomatoes, (diced (roughly 2 c))
- 1 Tb curry powder
- 1 ½ tsp chilli powder
- 1 ½ tsp garam masala
- 1 tsp ground coriander seeds
- ½ tsp cumin
- ½ tsp turmeric
- 4 medium Russet potatoes, (peeled and diced)
- ½ c water
- 1 Tbsp white wine vinegar
- ½ tsp salt
- 2 loaves white bread, (un-sliced)
Instructions
- 1
Heat a large sauté pan with high sides or a Dutch oven over high heat. Add the beef chunks a few at a time, as to not over-crowd the pan. Sear the beef cubes on all sides and remove from the pan. Set aside.
- 2
Reduce the heat to medium and add the oil. Once the oil is hot, add the oinions and sauté until golden, 5-7 min.
- 3
Add the garlic, ginger, bay, cardamom, cloves, and cinnamon stick. Sauté until the mixture is fragrant, 1-2 min.
- 4
Add the diced tomatoes along with the curry powder, chili powder, garam masala, coriander, cumin, and turmeric. Cook for 4-5 min, until the tomatoes start to break down.
- 5
Add the seared meat and diced potatoes to the pan along with ½ c of water. Bring the mixture to a simmer.
- 6
Cover and simmer over low heat for 30-40 min, until potatoes are cooked and the meat is tender. Check the curry occasionally during cooking and add a little water if it seems to be getting too dry.
- 7
Towards the end of cooking time, mix in the vinegar and salt.
- 8
Assembling the Bunny