Bunny Chao
⏳ Time
3 hours
🥕 Ingredients
19
🍽️ Servings
4
Description
Recipe from a cookbook by a popular American chef.
Ingredients
- Beef - 20 oz
- Vegetable Oil - to taste
- Wheat Flour - 1 tablespoon
- Chicken Broth - 1½ cups
- Garlic - 3 cloves
- Green Papaya - ½ piece
- Worcestershire Sauce - 1 tablespoon
- Sugar - 1 teaspoon
- Salad Potatoes - 3 pieces
- Onion - 1 head
- Carrot - 1 piece
- Potato - 1 piece
- Garam Masala - 1 teaspoon
- Ground coriander - 1 teaspoon
- Black Cumin (Cumin) - ½ teaspoon
- Mustard Greens - ½ teaspoon
- Turmeric - 1 teaspoon
- Grated Ginger Root - a pinch
- Ciabatta - 4 pieces
Step by Step guide
Step 1
Dice the carrot, mango, and onion into small cubes, and mince the garlic.
Step 2
Cut the beef and potatoes into large cubes.
Step 3
Peel the tomato and dice it into small cubes.
Step 4
Season the meat with salt and sauté in batches over high heat in a deep skillet with vegetable oil. Set aside.
Step 5
In the skillet, add the onion, mango, carrot, and garlic, and sauté over medium heat until translucent. Add the spices and heat until fragrant.
Step 6
Add the tomato paste, then the diced tomato, and simmer for a few more minutes. Pour in the broth, add the Worcestershire sauce, salt, sugar, and the sautéed meat.
Step 7
Cover the skillet with a lid, bring to a boil, reduce the heat, and simmer for 30 minutes.
Step 8
Add the potatoes, stir, and simmer for another 1.5 hours.
Step 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.
Step 10
Cut the top crust off the bread like a lid, remove the crumb, and fill it with the curry.
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