1 hour 5 minutes
- 910g/1kg beef roast, cut into 2.5 cm cubes
- 1 teaspoon olive oil
- 1 onion, diced
- 2 garlic cloves, 1 tsp dry, ground, minced
- 1 cm fresh ginger, peeled and minced or (1/8 tsp dry, ground ginger)
- 2 bay leaves
- 2 green cardamom pods, split
- 2 small whole cloves or 1/8 tsp ground cloves
- 1 cinnamon stick
- 2 tomatoes, diced (roughly 2 cups)
- 1 Tablespoon curry powder
- 1 ½ teaspoon chilli powder
- 1 ½ teaspoon garam masala spice
- 1 tsp ground coriander seeds
- ½ tsp cumin
- ½ tsp turmeric
- 4 medium Russet potatoes, peeled and diced
- ½ cup water
- 1 Tablespoon white wine vinegar
- ½ tsp salt
- 2 loaves white bread, un-sliced
- Heat a large frying dish or a casserole dish over high heat. Add the beef chunks a few at a time, as to not over-crowd the pan. Sear the beef cubes on all sides and remove from the pan. Set aside.
- Reduce the heat to medium and add the oil. Once the oil is hot, add the onions and sauté until golden, 5-7 min.
- Add the garlic, ginger, bay, cardamom, cloves, and cinnamon stick. Sauté until the mixture is fragrant, 1-2 min.
- Add the diced tomatoes along with the curry powder, chili powder, garam masala, coriander, cumin, and turmeric. Cook for 4-5 min, until the tomatoes start to break down.
- Add the seared meat and diced potatoes to the pan along with ½ cup of water. Bring the mixture to a simmer.
- Cover and simmer over low heat for 30-40 min, until potatoes are cooked and the meat is tender. Check the curry occasionally during cooking and add a little water if it seems to be getting too dry.
- Towards the end of cooking time, mix in the vinegar and salt.
- While the curry is cooking, slice the loaves of bread in half and hollow each half out, creating two cube-shaped bowls out of each loaf. (Be careful to leave enough bread around the edges to keep the structure of the ‘bowl’.)
- To serve, spoon the curry into each half loaf bowl.
- Serve the bunny with extra bread, if desired, and a side salad.