Heat a heavy-bottomed skillet or Dutch oven over medium heat. Add 3 tbs oil. When shimmering, add the finely chopped onion and cook, stirring occasionally, until soft and beginning to brown, about 6–8 minutes. Add the minced garlic, grated ginger and chopped green chilies and cook 1–2 minutes until fragrant.

Bloom spices

Lower heat to medium-low. Add ground cumin, ground coriander, turmeric, paprika, crumbled fenugreek (if using), cinnamon and cloves or allspice. Cook, stirring constantly, about 30–45 seconds to bloom the spices but not burn them.

Brown the lamb

Increase heat to medium-high and add the lamb pieces (or coarsely ground lamb). Spread into a single layer and let brown without moving for 2–3 minutes, then stir and continue to brown until no longer pink, about 4–6 minutes total. Break up any large pieces if using ground lamb.

Add tomatoes and simmer

Stir in the chopped tomatoes (or canned diced tomatoes) and cook 3–4 minutes to soften. Pour in 1 cup stock (or water), add the cubed potatoes, 1.5 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if tomatoes are very acidic. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until potatoes are tender and lamb is fork-tender, 25–30 minutes. Stir occasionally and add a splash of water if the mixture becomes too dry.

Finish the curry

Taste and adjust seasoning with more salt or pepper if needed. Stir in chopped cilantro and 1 tbs lime juice. If you prefer a thicker filling, remove the lid and simmer 3–5 minutes to reduce; for a saucier filling, leave as is.

Bread (bunny chow shells)

Prepare the loaf: Using a serrated knife cut a rectangle out of the top of the loaf (or remove a quarter if using a quarter loaf) to create a cavity. Remove the soft interior bread to make a bowl, leaving a 1/2–3/4-inch shell all around. Reserve the removed bread for dipping or serving alongside.

Optional toast: Spread butter on the interior edges of the hollowed loaf. Place loaf cut-side up on a baking sheet and toast in a 375°F (190°C) oven for 6–8 minutes until slightly crisp — this helps prevent the bread becoming soggy.

Assemble the bunny chow: Spoon a generous amount of hot lamb curry into the hollowed loaf. If serving family-style, cut the loaf into portions (quarters or halves) and fill each. Spoon some sauce over the top so it seeps into the bread cavity.

Chutney & Garnish

Serve with chutneys: Offer mint chutney, tamarind chutney and pickled chilies on the side so diners can add brightness and tang. Place a dollop of plain yogurt alongside if desired.

Garnish: Sprinkle fresh cilantro leaves over the exposed curry and, if you like, squeeze additional lime juice over each portion. Serve immediately with the reserved bread chunks for scooping.