MUFFIN TIN LAMB VINDALOO BUNNY CHOW

- METHOD -

For the rolls~

Pre-heat your oven to 180 ºC. Spray a muffin tin with non-stick cooking spray. Form balls of dough large enough to fill each muffin cup half. (If the store-bought dough is too tacky to easily work with, simply dust your hands with some flour.) Cover with a damp tea towel and place in a warm spot to prove for an hour. Bake until browned and cooked through – about 40 minutes. To test, remove one and tap it underneath. If it sounds hollow, it’s done. Set aside and allow to cool.

For the curry~

Fry the onion over medium heat in 2 Tbsp oil until it starts to soften but is not browned. Turn up the heat and add the mince. Fry until the mince starts to caramelize a bit and then add the garlic, ginger and Vindaloo spice. Fry for a minute or two. Add the tomato, cider vinegar, curry leaves and water. Turn the heat down real low, cover and cook for 30 minutes. Add the potatoes and cook for another 30 minutes. (If it gets too dry, add a touch more water, but not too much, because you do not want it watery at the end of cooking.) Taste and adjust salt if need be. (Cook’s note: as the Cape Herb & Spice Vindaloo spice already contains some salt, how much of this spice you use will affect how much salt you need to add, hence the addition at the end.)  Stir in the coriander.

Cut the top off the muffin-tin bread rolls and scoop out the insides. Fill with mince, top with sambal, yoghurt and chutney and serve right away.

Written by: Lizet Hartley

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za