Durbs Mince and Beans Curry Bunny Chow
Description
The secret of a good bunny is to use the freshest white bread you can find and cut it in half. Be careful to leave enough crust (+- 2cm diameter should do) along the edges and at the base when you hollow the halves out, in order to prevent leakage when you pour in the curry. Compress the dough from the insides of the bread just enough to form a nice "cap" to absorb curry gravy. Do have a fingerbowl and plenty of
napkins. Do not mind outsider stares.
Ingredients
1 loaf bread, halved and hollowed
250g mince, pre-fried until just no longer pink
1 cup each kidney beans and sugar beans
1 clove garlic and similar sized piece fresh ginger, finely chopped
1Table spoon curry (mild, medium or hot to taste), mixed with 1tsp turmeric
2 potatoes, cubed, two chopped onions and one carrot, grated
1 litre beef stock made with cube.
1 pinch dry thyme, a bay leaf or two, and salt and pepper to taste
4 Tbsp oil
250g mince, pre-fried until just no longer pink
1 cup each kidney beans and sugar beans
1 clove garlic and similar sized piece fresh ginger, finely chopped
1Table spoon curry (mild, medium or hot to taste), mixed with 1tsp turmeric
2 potatoes, cubed, two chopped onions and one carrot, grated
1 litre beef stock made with cube.
1 pinch dry thyme, a bay leaf or two, and salt and pepper to taste
4 Tbsp oil
Methods/steps
Boil kidney beans in stock and add sugar beans and carrot to this after about half an hour
Continue boiling for another hour
Gently fry onions in about four table spoons of oil until transparent
Add garlic, ginger and thyme
Keep frying for another minute or so
Add the curry
Keep stirring this mixture to prevent any catching for another three minutes
Add the mince, potatoes and bay leaf and keep stirring until everything is covered in curry
Add the beans and the stock and boil gently until the stock has reduced and the potatoes and beans are soft
Adjust seasoning and thicken gravy a bit if required
Scoop curry into the bread, cover with the "cap", and leave a minute or so for the cap to draw up some moisture, then seek seclusion and go primitive!
Continue boiling for another hour
Gently fry onions in about four table spoons of oil until transparent
Add garlic, ginger and thyme
Keep frying for another minute or so
Add the curry
Keep stirring this mixture to prevent any catching for another three minutes
Add the mince, potatoes and bay leaf and keep stirring until everything is covered in curry
Add the beans and the stock and boil gently until the stock has reduced and the potatoes and beans are soft
Adjust seasoning and thicken gravy a bit if required
Scoop curry into the bread, cover with the "cap", and leave a minute or so for the cap to draw up some moisture, then seek seclusion and go primitive!
Additional Tips
The secret of a good bunny is to use the freshest white bread you can find and cut it in half. Be careful to leave enough crust (+- 2cm diameter should do) along the edges and at the base when you hollow the halves out, in order to prevent leakage when you pour in the curry. Compress the dough from the insides of the bread just enough to form a nice "cap" to absorb curry gravy. Do have a fingerbowl and plenty of
napkins. Do not mind outsider stares.
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