Mutton for Bunny Chow
Saute one finely chopped onion with olive oil, 1 tsp jeera seeds and a piece of taj/cinnamon stick
Prepare meat (I use 750g mutton cut into smaller pieces but you can easily use 1kg)
Peel 3-4 potatoes and cut into thirds or quarters, keep it all ready.
To the saute’d onions add:
1 tsp rough chillies,
1/2 tsp turmeric,
1 tsp rough salt,
1/2 tsp meat tenderiser,
1-2 tblsp vinegar,
2 tsp dhana jeeru
1 tblsp ginger garlic masala
1 tsp barbeque spice
1/2 tsp steak & chops spice
Braise it for just a little while, then add your meat and brown for a little, then turn the heat down and let it cook.
You can pre-fry your potatoes for a bit or you can add them to your pot about 5 minutes after the mutton and about 1/2 litre or more of boiling water.
Add 1 tin of chopped and peeled tomatoes (if you’re lazy)
Or else add 3 grated tomatoes
2-3 tblsp tomato paste
Pinch of sugar
Check spices and see if you need more salt etc.
Let it cook til done and let pot simmer uncovered so that the gravy thickens.
Just before serving add a handful of chopped coriander.
Serve in the craters made out of 1/4 loaf of unsliced bread with the middle (not right to the bottom) dug out.
~ Fehmz ~