• If you're using a non-stick pot, consider getting a regular one instead.
• Sauté the ingredients until the onions turn translucent. Stir and fry until the spices begin to stick to the bottom of the pot.
• Add the fine spices, stir and fry until the spices begin to stick to the bottom of the pot.
• Add the tomatoes and stir until any bits stuck to the bottom loosen. Then, mix in the meat, ginger and garlic and curry leaves.
• Let it simmer for at least 30 minutes, or until the meat is nearly tender. Add a little water along with the potato cubes and continue simmering until the meat is fully tender.

Serving with The Bread:

• Use an unsliced rectangular loaf with a flat top, commonly known in South Africa as a "Government sandwich loaf."
• Cut the loaf into two, three, or four equal portions, depending on the appetite of your diners. Using a sharp knife, hollow out the center of each piece, leaving a thick base and sturdy walls. Keep the removed soft bread aside.
• Spoon the curry into the hollowed-out bread, then place the removed bread back on top. This extra bread can be used to scoop up the curry, since, as tradition dictates, bunny chow is ALWAYS eaten with the hands.