12 cups Cake Flour
1 tablespoon Salt
12 tablespoons Sugar
3 tablespoons Instant Yeast
1 tablespoon Olive Oil
1 litre Warm Water
4 Large Carrots
1/2 White Cabbage
1 cup Plain Yoghurt
1/3 cup Mayonnaise
5 kg Lamb Shoulder, cubed
2 2 Red Onion
2 packets Baby Carrots
2 stalks Celery
5 cloves Garlic, minced
1/4 cup Tomato Paste
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
6 cups Beef Stock
1 cup Red Wine
1 tablespoon Worcestershire Sauce
3 sprigs Fresh Thyme
2 Bay Leaves
1/4 cup Parsley, chopped
2 tablespoons Medium Curry Powder
6 tablespoons 6 Guns Grilling Spice
3 tablespoons Chicken Masala
3 tablespoons Lamb Rub
1/2 cup Thickening Agent (Maizena or Stew Mix)
Sift all dry ingredients in a large mixing bowl.
Add olive oil.
Add warm water until desired consistency. Knead the mixture until it is smooth and stretchy ( ± 10 minutes)
Seal mixing bowl and place in heated area for 20 minutes (usually sun or oven) allowing the dough to rise.
Place 3 litres of water in a large pot, bring to the boil. Divide dough portions and place into plastic seal bags. Poke holes on one side of the bag and place in the water, still boiling rapidly and steam for 1 hour. Keep breads warm until ready to serve
Preheat 4 tablespoons of olive oil in a pan and fry your lamb until golden brown.
Lightly sauté red onions, celery, carrots and minced garlic. Add your spices and lamb rub, fry for a couple of minutes.
Add tomato paste and stir until combined, add your lamb back in the pot. Add Worcestershire sauce, beef stock, red wine, fresh thyme and parsley. Add thickening powder and stir well to combine.
Pressure cook your lamb for 45 minutes.
Grate carrots, purple cabbage and white cabbage and add slices of apple. Mix in yoghurt and mayonnaise. Season with lemon juice, Salt & Pepper
To Plate – cut the top of the steamed bread off, hollow out and fill with Lamb Curry
Serve with Coleslaw on the side