Inspired from the East coast of South Africa, Durban is a city rich in Indian culture and famed for this street food!
Pre heat the oven to 130°C fan assisted or 150°C without a fan
Heat the whole spices in a dry pan over medium heat to
Add the onion, garlic and fat, and cook over low heat for 15
minutes until translucent.
Stir in the remaining spices, ginger and tomatoes reserving 1
tsp. Garam masala for later. Add the juice of a lemon or lime and
then cook over medium heat creating a sauce-like consistency.
Sauté the meat in a little fat over high heat until browned
then add to the sauce, deglaze the sauté pan with a little water
and add to the sauce, cover with a lid and place in the pre heated
oven for 1½ hours.
Add the potatoes and coconut milk, place back in oven for 1
more hour uncovered until both meat and potatoes are tender.
To serve split the bread in half, scoop out the centres and
fill with the curry, top with fresh coriander and an extra squeeze
of lemon or lime juice.
METHOD FOR THE MILK BREAD:
This recipe can be used with lamb, beef or chicken.
Place the flour, salt yeast and sugar in a mixing bowl set with
a dough hook keeping the yeast and salt separate.
Gently warm the milk and butter so it becomes just warm to
touch then pour onto the dry ingredients and mix on high speed
until the dough becomes shiny and elastic.
Tip the dough onto a clean work surface and knead for a minute
or two then place the dough in a lightly oiled bowl and cover with
a tea towel and leave to rise for 1 hour or until the dough has
doubled in size.
Next tip the dough onto a lightly floured work surface and fold
inwards to knock back into a smooth ball.
Divide into 80g units and then roll the dough using the palm of
your hand into rolls or shape into a loaf tin.
Cover with cling film and leave to prove for another 1
Heat the oven to 210°C/190°C fan / gas 7 for rolls or
200°C/180°C fan / gas 6 for loaf.
Bake in the oven for 15 minutes for the rolls or 25-30 minutes
for the loaf or until the bread sounds hollow when tapped