Bunny Chow
4 servings
180 minutes
Recipe from Irina Chadeeva's book "Culinary Geography.
1
Cut the carrot, mango, and onion into small cubes, and mince the garlic.
- Carrot: 1 piece
- Green (unripe) mango: 0.5 piece
- Onion: 1 head
- Garlic: 3 cloves
2
Cut the beef and potatoes into large cubes.
- Beef: 600 g
- Potato: 3 pieces
3
Peel the tomato and cut it into small cubes.
- Tomatoes: 1 piece
4
Salt the meat and fry in portions over high heat in a deep skillet with vegetable oil. Set aside.
- Beef: 600 g
- Vegetable oil: to taste
5
Add onion, mango, carrot, and garlic to the saucepan and sauté over medium heat until translucent. Add spices and heat until fragrant.
- Onion: 1 head
- Green (unripe) mango: 0.5 piece
- Carrot: 1 piece
- Garlic: 3 cloves
- Garam masala: 1 teaspoon
- Ground coriander: 1 teaspoon
- Cumin: 0.5 teaspoon
- Mustard seeds: 0.5 teaspoon
- Turmeric: 1 teaspoon
- Ground ginger: pinch
6
Add tomato paste, then the tomato and simmer for a few more minutes. Pour in the broth, add Worcestershire sauce, salt, sugar, and the fried meat.
- Broth (stock): 1.5 glass
- Worcestershire sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Beef: 600 g
- Tomatoes: 1 piece
7
Cover the skillet with a lid, bring to a boil, reduce heat and simmer for 30 minutes.
- Broth (stock): 1.5 glass
8
Add potatoes, stir, and simmer for another 1.5 hours.
- Potato: 3 pieces
9
To thicken the sauce, mix a tablespoon of flour with 1/3 cup of cold water and pour it into the curry. Cook for a few more minutes until the sauce thickens well.
- Wheat flour: 1 tablespoon
10
Cut off the top crust of the bread like a lid, remove the inside, and fill it with curry.
- Mini ciabatta: 4 pieces