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INGREDIENTS
1kg stewing lamb
4 potatoes, peeled & cubed
3 carrots, chopped
1 onion, chopped
½ red pepper, chopped
½ green pepper, chopped
3 Tbsp oil
2 Tbsp TOP CLASS Hot Curry Powder
½ cup water
2 Tbsp of TOP CLASS Mutton Flavoured Soup
1 tsp garlic and ginger, crushed
2 loaves of bread, halved
METHOD
Brown the stewing lamb and set aside.
Using the same pan, fry the onions until glossy then add TOP CLASS Hot Curry Powder.
Add in the chopped red and green peppers and crushed garlic and ginger and fry for a further 5 minutes.
Add in the lamb, cover with lid and cook on low heat for 15 minutes.
Stir, increase heat to medium and add ½ cup of water.
Add in the TOP CLASS Mutton Flavoured Soup powder.
Add in the cut potatoes and carrots and cook until tender, whilst stirring in between.
Scoop out the soft bread and fill the cavity with the lamb curry. Serve with the scooped out bread as a topping.
For extra heat, add chopped fresh green chillies.