Bunny Chow

Steps

1. saute10 min
   onion deeply softened and spices fragrant
   Cook onion until soft, then add garlic, ginger and curry spice. Bloom the spices in the fat before adding liquid so the finished curry tastes integrated rather than dusty.
2. sear10 min
   lamb lightly browned on exposed surfaces
   Add the lamb and cook until it loses its raw surface and picks up some color. The goal is flavor without hardening the meat before the long simmer.
3. simmer65 min
   lamb nearly tender and sauce reduced
   Add tomato and water and simmer gently until the lamb is almost tender. Keep the pot partially uncovered so the curry concentrates enough to sit inside bread without instantly flooding it.
4. simmer20 min
   potatoes tender and curry thick enough to mound
   Add the potatoes and continue cooking until tender. Reduce further if necessary; the curry should be spoonable but not watery.
5. prep5 min
   bread hollowed with walls intact
   Cut the loaf into quarter portions, remove a central block of crumb without piercing the crust, and keep that bread as the edible lid and dipping piece.
6. rest5 min
   curry settled into bread without leaking through
   Fill each bread cavity generously with hot curry and cap with the removed bread. Serve immediately before the loaf softens past the pleasant soaked-but-structured stage.