Bunny chow

Heat the oil over a gentle heat, add the onion and cook until softened. Add the garlic followed by the turmeric, garam masala, salt, cinnamon, ginger, cumin, curry powder and chilli and cook for a couple of minutes.

Increase the heat and add the meat, stirring until browned.

Add the tomato puree and then the stock, stir and simmer for a couple of minutes.

Add the butter beans and cook the dish gently on a low heat for about thirty minutes.

When ready, cut the bread in half lengthways, scoop out the middle and set aside. Fill the hollowed-out bread with the curry mix and serve.

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