You’ll need a good size saucepan with a heavy base and a good lid. This is a one-pot dish, so the pan needs to be easily big enough to hold all the ingredients.

The first task is to give batches of the cubed lamb a good browning all over. So, set your pan on a high heat and add the cooking oil. When it starts to shimmer — but before it gets to smoking — stir in the first batch of lamb. Drop the heat to medium-high and let the lamb sizzle away in that hot oil with a few turning stirs for about 5 minutes. You’re aiming to get a pretty even, dark browning all over. You want to do this in batches so that the lamb quickly browns in a single, evenly-spaced layer in the bottom of the pan. As each batch finishes browning, remove it with a slotted spoon and set it aside on a plate.

Lower the heat to medium and add the onions to the pan. You want to fry the onions so that they soften and start to pick up a little golden color. A sort of slow-ish stir frying will get you there in about 7 minutes or so on that medium heat. Good.

Now turn the heat to high and quickly stir in the chilies, garlic, ginger, cardamom pods, lime leaves, and bay leaves. You want to give the mix a pretty hot stir-frying for 2 minutes so that the garlic just starts to take on a bit of color. The moment that happens, drop the heat to medium, and stir in the cherry tomatoes, cayenne pepper, cumin, fennel seed, fenugreek, cilantro, turmeric, salt and black pepper. Give the pan a through stir so that everything gets well mixed together. Then stir in the potatoes, the can of chopped tomatoes and the water.

Keep the heat on medium until the pan begins to bubble, then add the browned cubes of lamb — and all the juices from the plate they were sitting on. Give the pan a good stir, drop the heat to low and cover the pan. You now want your bunny chow’s curry to slowly simmer for about an hour — just until the potatoes cook right through. Give the curry a couple of stirs as it simmers, and, once the potatoes are done, turn off the heat. Sauce done.

You’ll probably find the potatoes have absorbed a fair amount of salt, so check your sauce and maybe add more salt to your taste. Leave the pan covered while you prepare the loaves of bread.

This is easy. Cut each loaf in half. Now use your fingers to carefully pull out the soft centers from each half loaf. You’re aiming here to make a hollowed-out shell of outer crust with a base and side walls that are all a good 1/3 inch thick.

Take some care not to break through the crusts — each hollowed half-loaf needs to be robust enough to be filled to the top — without leaking — with your curry.

Now, the bread that’s been hollowed from the crusts can either be served on top of your bunny chows, or it can be used to make breadcrumbs for another day’s dish. That’s my preference.

Filling the loaves and serving the bunny chows.

Heat your curry sauce over a high heat until it just starts to bubble — as it’s heating to that point, give it a few stirs. Remove it from the heat. Time to fill your bunnys.

Use a tablespoon to carefully fill each hollowed half-loaf right to its brim with curry. Try to avoid getting any of the sauce on the outside of the bread, and don’t fill the half-loaves so much that the curry overflows from the top. That’s it, ready to serve.

Place all four filled bunnies onto a good size bread board or tray that will easily hold them all, and set the lot in the middle of your dining table.

Encourage your fellow diners to tuck in — with their fingers — and to follow the protocol of equable bunny-sharing. Oh, and it’s best that everyone has a few napkins to hand.