Bunny Chow

Trim and cut the Boneless Mutton Shoulder into bite-sized pieces and season lightly with Salt; set aside to come to room temperature while you prep the other ingredients.

Heat a generous splash of Neutral Oil in a heavy pot over medium heat; when hot, add the Black Mustard Seeds and a handful of Curry Leaves and let them sizzle briefly until fragrant and the seeds begin to pop.

Add a finely sliced Onion and sauté until soft and golden, then stir in minced Garlic and grated Ginger and cook another minute until aromatic.

Sprinkle in the spices — Durban Curry Powder, Ground Turmeric, Ground Coriander and Ground Cumin — and add the Cinnamon Stick; cook, stirring, for 1–2 minutes to toast the spices and release their oils.

Toss in chopped Tomato and cook until it breaks down and coats the onion-spice mixture, then add the seasoned mutton and brown it briefly on all sides to seal in flavor.

Add cubed Potato and sliced Carrot to the pot, stir to combine, then pour in enough Water to come about halfway up the meat and vegetables.

Bring the curry to a gentle simmer, cover and cook until the mutton is tender and the potatoes are cooked through — about 60–90 minutes on the stovetop (or follow your pressure cooker instructions for a faster result). Taste and adjust seasoning with more Salt if needed; remove and discard the Cinnamon Stick before serving.

While the curry simmers, make quick pickled onions: thinly slice another Onion and one Green Chili, then toss with White Vinegar, a pinch of Sugar and a little Salt; let sit at room temperature for at least 15 minutes so the flavors soften and brighten.

Prepare the bread by taking a White Bread Loaf and cutting it into individual portions or hollowing out the top of the loaf to create a cavity for the curry — reserve the removed bread chunks for dipping.

When the curry is ready, stir in chopped Cilantro for freshness, then ladle the hot curry generously into the hollowed bread bowls.

Serve each bunny chow with a side of the quick-pickled onions and a spoonful of Mango Atchar for a sweet-spicy contrast — enjoy immediately, tearing off pieces of the bread to scoop up the curry.