Mutton bunny chow: Authentic and delicious. Image: Carla Zinkfontein.
Mutton bunny chow – Filling and incredibly delicious
Let the fragrant aroma of this mutton curry dish invite your family to the dinner table!
Mutton bunny chow: Authentic and delicious. Image: Carla Zinkfontein.
If you have ever had mutton bunny chow, you will appreciate this recipe. It is a filling, super satisfying dish infused with the most delicious curry flavours. Bunny chow is very common in Durban but enjoyed all over South Africa.
Bunny chow basically consists of a hollowed-out loaf of white bread filled with curry. You can decide what type of curry to fill the bread with but mutton pairs perfectly with this authentic Indian dish.
This mutton bunny chow recipe includes the method to prepare the most delicious mutton curry. You then have the option to either enjoy it with rice or roti. Alternatively, you can have it with thick slices of white bread, or as this recipe suggests, hollow out white bread and load it with this flavour-packed curry mixture.
Preparing the mutton curry will not even take you longer than an hour. Just a friendly warning, the fragrant aroma of the curry will invite your family prematurely to the dinner table!
Mutton bunny chow recipe
Course: MainCuisine: South AfricanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
150 ml 150 sunflower oil
2 large 2 onions, grated
6 6 red chillies, chopped
1 teaspoon 1 turmeric
2 large 2 cinnamon sticks
2 2 star anise
1 tablespoon 1 fennel seeds, ground to a powder with pestle & mortar
1 tablespoon 1 Crown national red curry powder
2 tablespoons 2 mother in law masala
2 tablespoons 2 roasted masala
2 teaspoons 2 ginger and garlic paste
2 medium 2 tomatoes, grated
1.5 kg 1.5 mutton, cut into pieces
1 tablespoon 1 salt
3 large 3 potatoes, cubed
water that had been infused with cinnamon and star anise
Method
- Heat the oil.
- Add the onion, chopped chillies and turmeric and fry for 2 minutes or until the onion starts to soften.
- Add the ginger and garlic and cook for another 1 minute.
- Add the curry powder/masala and let it start to cook together for 30 seconds. Add a small bit of water if you see that the curry powder/masala wants to burn on the bottom of the pot. This must be avoided, as it ruins the taste.
- Add the grated tomato and keep stirring slowly until all the ingredients in the pot become slush. Add little bits of water if the slush is too dry or if it wants to start sticking to the bottom of the pot. This sludge becomes your curry base. Cook for 2 minutes. Turn down the heat and let it cook for another 2 minutes to develop a bit of flavour.
- Add the meat and braise in the curry base for 5 minutes, making sure that nothing burns on the bottom of the pot.
- Transfer to a pressure cooker and cook for about 15 minutes on three-quarter heat.
- Check the meat, it should be pretty soft. Not falling off the bone quite yet, but close.
- Add salt, stir and let stand for a minute or two.
- Add the potatoes, which you have pricked with a fork to suck in the gravy.
- Put the lid back on the pressure cooker and cook for another 5 minutes or so.
- Take the pressure cooker off the stove, release the steam and pour it back into the original pot. Give it a good stir and allow it to settle.
- This is when you can add dhania.
- Serve with rice, roti, as a bunny chow or even just with a few thick slices of white bread.
Notes
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