- 2 onions, thinly sliced
- 5 cardamom pods
- 5 cloves
- 4 pieces of 2 cm each cinnamon
- 2 tomatoes, chopped
- 4 cloves of garlic, finely chopped
- 1 piece of ginger, 3 cm, finely chopped
- 1 kilogram beef steak, cut in cubes, washed and drained
- 2 teaspoon tumeric
- 4 teaspoons leaf masala
- 2 teaspoons coriander, ground
- 2 teaspoons cumin
- 3 Potatoes, large, quartered
- ½ teaspoon sugar
- 3 tablespoons vegetable oil
1. Combine oil, onions, cardamom pods, cinnamon sticks and whole cloves in a saucepan. Cook until the onions are lightly browned and the spices begin to release their essential oils. This should take about 5 to 10 minutes.
2. Pound the salt, garlic and ginger together in a pestle and mortar until it forms a paste. Add this mixture, together with the tomatoes, to the onions. Simmer for 10 minutes.
3. Add the meat and simmer for 15 minutes. Then add the turmeric, masala, coriander and cumin and simmer for another 15 minutes. If the mixture gets too dry, add a little water about a 100 milliliters at a time.
4. Add the potatoes and the sugar and simmer until the potatoes are cooked. They should be ready after about 15 to 20 minutes.
5. Take 3 loaves of fresh white bread and cut them in half. Cut a lid from the inside about 2 cm thick, from each half-loaf. Set aside. Next, hollow out each half-loaf. Be careful not the damage or pierce the crust or else your bunny chow will leak. Fill each half-loaf with the Gheema curry and cover with the lid. Serve whilst still warm. Bunny chow should be eaten with the hands using the bread to scoop up pieces of curry and sauce.