Fry whole spices (star anise, cinnamon stick, cardamom pods, fennel seed, cumin seed) in oil until the onion is glassy.

Add fine spices (garam masala, ground coriander, hot ground pepper, turmeric) and stir until they stick to the bottom of the pot.

Add the tomatoes and stir until everything sticking to the pot bottom comes loose.

Add the meat, ginger, garlic and curry leaves.

Simmer for at least 30 minutes, until the meat is almost tender, then add a little water and the potato cubes.

Simmer until the meat is tender.

Cut the bread across into even chunks.

With a sharp knife, cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed.

Ladle the curry into the hollows, and then put back on top the bread you removed.

Serve and eat with your hands.