Healthier bunny chow

(Serves 6 abundantly)

Portion size: one large spoonful

  • 30 ml sunflower or canola oil
  • 1 kg rump steak, cubed
  • 1 large onion (150 g), roughly chopped
  • 2 cloves of garlic, finely chopped
  • 10 ml fennel seed, crushed with a mortar and pestle
  • 10 ml ground cumin
  • 10 ml ground coriander
  • 15 ml garam masala
  • 5 ml ground cinnamon
  • 3 ml ginger
  • 3 cardamom pods
  • 1 ml powdered chili
  • 15 ml turmeric
  • 1 can (400 g) chopped tomatoes in juice
  • 1 can (400 g) reduced fat coconut milk
  • 30 ml lemon juice
  • 5 ml salt
  • Freshly ground black pepper to taste
  • 250 ml boiling water (if necessary)
  • 6 bread rolls or 2 white loaves

Preheat oven to 180 ºC. Heat oil in an ovenproof pot. Brown the meat a little at a time. Keep to one side. Sauté onion until soft and translucent. Add garlic and spices and warm through. Add tomatoes, coconut milk and lemon juice. Bring to the boil. Add meat and season with salt and black pepper. Cover and oven-roast for 1 hour. Open, stir and add some boiling water, if necessary. Oven-roast for another hour until cooked through and tender. Serve with rolls and chutney, or cut 2 loaves in 3 pieces each, hollow out each piece and serve with the curry inside.

(Original Bunny Chow)

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