lamb curry

Lamb curry: Aromatic and spicy. Image: Supplied.

Lamb curry bunny chow filling: Aromatic and spicy classic

Bunny chow, a Durban holiday classic or just a tasty lunch. Our aromatic, spicy lamb curry bunny chow filling is always a winner for the whole family.

lamb curry

Lamb curry: Aromatic and spicy. Image: Supplied.

If you’ve ever been to Kwa-Zulu Natal, you know about bunny chow, a Durban delicacy. It combines the love of curry and bread in a delicious marriage of flavour. Lamb curry is tender, aromatic and spicy, bringing back memories of holidays gone by. Bunny chow is just the delicious curry filled into a hollowed-out half bread loaf. Our lamb curry bunny chow filling is perfect for any family meal and if you want to make people at work jealous, pack it for a tasty lunch.

Tips for your lamb curry bunny chow filling

Your lamb marinade consists of all of the classic aromatic curry flavours which will make your home smell amazing. They include garam masala, cumin, coriander, turmeric, ginger and curry powder. These flavours will take time to penetrate the meat for deep, rich flavours. Because it’s curry, it is best made a day in advance but we know you won’t be able to wait. To make your bunny chow, halve or quarter a loaf of bread and remove most but not all of the bread filling. Place it on a plate and fill it with lamb curry. Don’t get rid of the bread filling, that’s perfect for mopping up any of the sauce. Use the ends for take-away bunny chow on the move.

Bunny chow, a Durban holiday classic or just a tasty lunch. Our aromatic, spicy lamb curry bunny chow filling is always a winner for the whole family.

Lamb bunny chow filling recipe

4 from 7 votes
Recipe by Irene Muller Course: MainCuisine: IndianDifficulty: Easy
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Total time

1

hour 

45

minutes

Ingredients

  • 750 g lamb, cut into chunks

  • Marinade
  • 125 ml brown vinegar

  • 2 tsp curry powder

  • 5 ml garam masala

  • 1 tsp cumin, ground

  • 1 tsp coriander, ground

  • 1 ml turmeric, ground

  • 2 cloves garlic, crushed

  • 2 tsp ginger, grated

  • 2 tbsp brown sugar

  • For the curry
  • 2 large onions, chopped

  • 30 ml vegetable oil

  • 2 cloves

  • 3 allspice berries

  • a couple of peppercorns

  • 125 ml apricot juice

  • 3 tbsp peach chutney

  • 3 bay leaves

  • 1 cup dry dates, pitted

Method

  • Combine the marinade ingredients and massage into the meat. Allow standing for 15 minutes.
  • Heat 15 ml oil in a large pot. You can use a ‘potjie’ or regular stew pot and brown half of the meat. Remove from the pot with a slotted spoon and brown the other half. Set the meat aside.
  • In the same pot, heat the remaining oil and add the onions, cloves, all spice and peppercorns and fry gently until the onions are soft and golden.
  • Add the meat, remaining marinade, apricot juice, chutney, bay leaves and dates. Cover with the lid slightly askew and simmer gently for ± 1 hour and 20 minutes over medium coals or on the stovetop or until the meat is tender.
  • Alternatively, place in a 160°C oven, covered and cook for the same amount of time.
  • Season well with salt and pepper o taste.

Notes

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