Preparation Steps

• Cut the top third off the loaf of bread and set aside. Scoop out the soft bread from the inside of the loaf, leaving a shell. This will be your 'bunny'.
• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb and brown on all sides. Remove the lamb and set aside.
• Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
• Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
• Return the browned lamb to the pot. Add the diced tomatoes (undrained) and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 1 hour, or until the lamb is tender.
• Add the diced potatoes and carrots to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the vegetables are tender.
• Season the curry with salt and black pepper to taste.
• Spoon the hot curry into the hollowed-out bread loaf. Garnish with fresh cilantro.
• Serve immediately. The bread lid can be used for dipping.