Durban Lamb Curry in a Hollowed Bread Loaf

What you need

• 3 tbsp vegetable oil
• 1 cinnamon stick
• 3 cardamom pods
• 1 star anise
• 1 bay leaf
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 onion, finely chopped
• 1 tsp salt, plus more to taste
• 12 curry leaves
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp garlic, finely chopped
• 2 tbsp hot curry powder, a Durban-style masala if available
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper, optional, for more heat
• 2 tomatoes, chopped
• 1 kg (2.2 lb) lamb shoulder, cut into 3 cm cubes
• 2 potatoes, peeled, cut into 3 cm cubes
• 2 tbsp fresh coriander, chopped
• 1 unsliced white sandwich loaf, about 800 g

Method

Restated from the original video

1. 1

   Heat the oil in a heavy pot over medium heat.

2. 2

   Add the cinnamon stick, cardamom pods, star anise, bay leaf, cumin seeds and fennel seeds. Fry until the seeds crackle, about 1 min.

3. 3

   Add the onion with a pinch of the salt and cook, stirring, until soft and golden, 7-8 min.

4. 4

   Stir in the curry leaves, ginger and garlic and fry for 1 min.

5. 5

   Add the curry powder, turmeric and cayenne and stir for 30 seconds without letting the spices scorch.

6. 6

   Add the tomatoes and cook, stirring often, until they collapse into a thick sauce, 5-8 min.

7. 7

   Add the lamb and turn it in the sauce until coated. Pour in 300 ml water and bring to a boil.

8. 8

   Cover, lower the heat and simmer, stirring now and then, until the lamb is almost tender, 45-50 min.

9. 9

   Add the potatoes, the rest of the salt and 200 ml water. Simmer uncovered until the potatoes are soft and the gravy coats a spoon, 15-20 min.

10. 10

    Taste for salt, then stir in most of the coriander.

11. 11

    Cut the loaf crosswise into 4 equal pieces. Pull out the soft centre of each to make a bread bowl, keeping the scooped-out bread.

12. 12

    Ladle the curry and plenty of gravy into each bread bowl and set the scooped-out bread on top as a lid.

13. 13

    Scatter over the remaining coriander and serve. Eat with the hands, tearing off the walls to mop up the gravy.

Imported from noseychef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.