Lamb bunny chow: Spicy Durban-style comfort food

Have you got memories of holidays along the Eastern coast of South Africa and enjoyed the spicy, aromatic and comforting joy that is bunny chow? Bunny chow is a hollowed out bread loaf stuffed with beautiful curry, usually lamb our mutton, from this great food region. It’s a proudly South African dish that has its origins with Indian curry flavours but with a local twist. Our lamb bunny chow will bring back memories of those great road trips.

Lamb bunny chow tips

Toasting the spices releases their oils and flavours with a bit of a roasted punch. The curry is cooked by layering all of the flavours so that each one has a chance to shine. The lamb is beautifully browned and cooked until tender. When hollowing out the bread, don’t get rid of the filling, but serve it along the side to soak-up the sauce at the end. You can use beef, mutton, chicken or even some beans in this recipe and it will be perfect every time.

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When you want hearty comfort food that reminds you of the best times of your life, try our homemade lamb bunny chow and share with family and friends.

Lamb bunny chow recipe

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Recipe by Carla Zinkfontein Course: MainCuisine: South AfricanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Ingredients

• 1 kg 1 stewing lamb

• 3 g 3 cinnamon sticks

• 4 g 4 whole cumin

• 4 g 4 whole coriander

• 3 g 3 Knorr Aromat Original

• 1.3 litres 1.3 Water

• 60 60 sunflower oil

• 200 g 200 onions (finely chopped)

• 5 g 5 green chillies (chopped)

• 4 g 4 ginger (crushed)

• 2 cloves 2 garlic (crushed)

• 250 g 250 Knorr Professional Tomato Pronto

• 3 g 3 Robertsons Peri-Peri Spice

• 10 g 10 coriander (roughly chopped)

• 4 whole 4 cardamom pods (crushed)

• 4 4 cloves (whole)

• 1 1 star anise

• 2 loafs 2 bread (unsliced and cut into quarters)

• 300 g 300 potatoes (peeled and cut into 2.5 cm pieces)

• 1 1 bay leaf

Method

• Dry roast the Durban masala (cinnamon sticks, cardamom pods, cloves, star anise, cumin and whole coriander) for 3 min, cool for 5 min then grind to a powder. Store in an airtight container.
• Brown the lamb for 10 min in a pot at a high temperature. Add Knorr Original Aromat, black pepper, 2 g Robertson’s Turmeric and Knorr Beef Stock Granules, then add 1.300 L water. Simmer for 1 hour 30 min.
• In a large pot heat the oil, add the onion and bay leaf. Cook until onion is soft. Add the chilli and garlic. Cook for a further 3 min. Add the cooked meat along with the stock. Add 10 ml Durban masala powder.
• Stir in the 2 g Robertson’s Turmeric and Robertson’s Peri-peri and Knorr Tomato Pronto, Knorr Aromat and cook for 5 min then add the potatoes. Cover and cook for 20 min.
• Divide each loaf into 3 or 4, make a hollow in the centre and scoop out the top piece of the bread. Fill the hollowed bread with the lamb curry, top with chopped coriander and place scooped out bread piece back on top.

Notes

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