Durban's Indian-South African street food classic - a hollowed-out loaf of white bread filled with spiced curry, eaten by hand with the bread itself used to scoop and soak up every bit of sauce.
1.Heat the oil in a large pot and add the cumin seeds, letting them sizzle for a few seconds.
2.Add the onion, garlic, and ginger, and sauté until the onion turns deep golden brown.
3.Stir in the curry powder, turmeric, coriander, and garam masala, and cook for 1 minute until fragrant.
4.Add the meat and brown on all sides, then add the tomatoes, potatoes, and water or stock.
5.Bring to a simmer, cover, and cook for 30-35 minutes until the meat is tender and the curry has thickened into a thick, clingy gravy rather than a thin soup.
Cut the loaf into quarters and hollow out the center of each piece, leaving a thick wall and base intact, and set the removed bread aside as a lid.
7.Spoon the hot curry generously into the hollowed bread, garnish with cilantro, and serve with the reserved bread on the side for scooping - bunny chow is traditionally eaten by hand.