Lamb curry in a hollowed-out loaf (Bunny chow)

1. Cut the lamb leg into 3 cm cubes; dice the onion, grate the garlic and ginger, dice the tomatoes, and peel the potatoes and cut them into 3 cm cubes.

2. Heat the oil in a pan, add the cinnamon stick and curry leaves, then add the onion and fry for 8 minutes until golden.

3. Add the garlic, ginger, curry powder and garam masala, fry for 1 minute, then add the meat and turn for 5 minutes until coated in the spices.

4. Add the tomatoes, salt and water, cover and simmer over low heat for 1 hour; then add the potatoes and cook uncovered for another 25 minutes until the sauce is thick.

5. Cut the loaves (2 small unsliced white loaves) in half crosswise and hollow them out, leaving a 1.5 cm wall; keep the scooped-out bread.

6. Ladle the hot curry into the bread shells, put the scooped-out bread (the virgin) on top and serve at once; eat with your hands, dipping the bread.

Tip: Bunny chow comes from the Indian community of Durban in the 1940s: curry in a loaf was the workers' takeaway lunch. The inside of the loaf soaking up the sauce is the whole point, so don't toast it. It is also made with chicken or beans (the vegetarian version).