Bunny Chow

Ingredients

• 2 smallish loaves of unsliced bread
• 1 1/2 pounds (680g) stewing beef (chuck or topside (cubed))
• 3 tablespoons sunflower oil (for searing the beef)
• 2 tablespoons flour (for coating the beef)
• 2 cups beef stock (you can make it with stock cube)
• 4 cloves garlic (finely minced)
• 2 tablespoons tomato puree or tomato paste (optional)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons mango chutney
• 1 teaspoon salt (or to taste)
• 1 teaspoon sugar (optional)
• 3 to 4 medium potatoes (cut into 1-inch cubes) (approximately 2 cups)
• 2 medium onions (cut into 1/2-inch dice) (approximately 1 1/2 cups)
• 3 medium tomatoes (cut into small dice) (approximately 1 cup)
• 2 medium carrots (cut into 1/2-inch dice) (approximately 1 cup)
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon yellow mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1 teaspoon dried chilli flakes (or to taste)

Instructions

1. 1

   Cut the meat into 1-inch cubes, pat it dry with a sheet of paper towel and coat it in a mixture of flour and salt.

2. 2

   Peel and dice the vegetables and crush the garlic.

3. 3

   Cut the bread loaves in half and carefully remove the inside. Try to leave a casing about ½ thick all around.

4. 4

   Heat the oil in a saute pan and sear the cubed beef. You may have to do this in batches. Once the beef has browned, transfer it to a plate and set it aside.

5. 5

   Add the onion and garlic to the same pan and stir-fry gently until the onion is translucent. You may need another tablespoon of oil.

6. 6

   Add the spices to the onions and stir well to coat the onions with the spices. Keep the heat on low so the spices do not burn.

7. 7

   Add the tomatoes and continue to fry for about 3 minutes until the tomatoes start to soften.

8. 8

   Pour in the stock, Worcestershire sauce, chutney, sugar and tomato paste, then add the browned meat. Cover the pan with a lid and simmer for 30 minutes.

9. 9

   After 30 minutes, add the potatoes and carrots, cover it with a lid, and leave it to simmer for 1 and a half hours.Top up with extra stock if it starts to dry out.

10. 10

    Taste for seasoning and adjust if necessary. If you need more sweetness add a little more mango chutney.

11. 11

    To thicken the gravy, mix 1 tablespoon of flour with 3 tablespoons of cold water to make a smooth paste and stir it into the gravy. Leave to simmer for another 2 minutes to give the flour time to cook.

12. 12

    Serve in the hollowed bread, with the centre of the bread on one side for mopping up any juices.

13. 13

    --- Make the bread cases ---

14. 14

    If your loaf is very small, cut it in half, otherwise, cut it into three pieces. Keep the middle piece for turning into breadcrumbs.

15. 15

    Run a sharp knife down the inside of each edge, forming a square in the loaf. Be careful not to cut through the bottom of the bread.Using your fingers, carefully pull the middle section out.

16. 16

    You can toast the bread in the oven if you would like it to be more crispy, or leave it soft.