Durban-style Lamb Curry Bunny Chow

🌶️🍛 Discover Durban's Iconic Street Food: Bunny Chow! A spicy, flavorful curry served in a hollowed-out loaf of bread – a must-try for food lovers! 🍞🔥

5 from 1 vote

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Prep Time 45

Cook Time 2 15

Total Time 3

Course Main Course, streetfood

Cuisine Indian, south african

Servings people

Calories 381 kcal

Equipment

1 saucepan
1 chefs 8inch kitchen knife
1 red chopping board
1 brown chopping board

Ingredients

1 kg Lamb shoulder diced into 2cm cubes
50 ml Olive oil
50 grms Butter unsalted cubed
200 grms White onion sliced
1 tsp Fennel seeds
2 whole Bay leaves
2 whole Green chillies slit down centre
2 tsp Fresh ginger grated
2 tsp Fresh garlic chopped
3 tbsp Masala curry powder hot
2 tbsp Madlon salt
2 whole Tomatoes diced
4 whole Potatoes peeled and quartered
50 arms Coriander chopped
1 loaf White tin loaf unsliced (whole)

Instructions

Wash meat… Cube it & let water drain.

Heat oil and butter in a saucepan pot. Add the onions, bay leaves, fennel seeds & green chillies… Fry till onions change colour but don't burn.

Add crushed ginger/garlic & then the Masala powder… Let this cook for a few seconds but don't burn it.

Add the meat, stir into the mixture & let it fry for a few minutes whilst frequently turning.

Add some boiling water, stir it in then add the salt & tomatoes.

Cover the saucepan with a lid & let it cook on high heat for 15 minutes then reduce to medium heat &

Continue cooking for another 15 minutes.

Now add the potatoes & more boiling water so that the water is above the potatoes

Cook until both meat & potatoes are soft.

Simmer for a further 10 minutes without the lid then switch off heat.

Now garnish with coriander over the curry & close the lid

Slice the tin loaf in the middle and scoop the centre bread out leaving a bowl. Scoop in your curry and then top with a sambal or carrot slaw then place the centre of the bread on top to create a lid then enjoy

Notes

For extra gravy, add more tomatoes like the can from your local supermarket and add extra boiling water while cooking towards the final stages. Also, grate in a whole potato....that helps with Thick gravy as well. Add less masala /curry powder depending on your own heat level.

To make extra gravy, toss in more tomatoes from a can from your local supermarket and pour in some extra boiling water towards the end of cooking. Also, grate in a whole potato – it helps thicken the gravy. Use less masala or curry powder if you don't like it too spicy.

Nutrition

Keyword curry, lamb, stew, winter

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Durban-style Lamb Curry Bunny Chow