Lamb curry

Image: Unsplash.

Lamb curry filling for bunny chow – A feast for the family

Growling tummy? This recipe from Koskapperjolle 2 will certainly hit the spot.

Lamb curry

Image: Unsplash.

Spice up dinner time with this delicious lamb curry filling for bunny chow. It is fragrant and super delicious. Most South Africans are familiar with bunny chow but if you need a refresher, it is basically curry served in half a loaf of fresh white bread. This meal is extremely satisfying and will settle any hungry tummy.

This lamb curry recipe is aromatic and will spread a delicious flavour throughout your home. Don’t be surprised if your family starts to hang around the kitchen. Or if your friendly neighbours start knocking on your door.

From the heart of Durban, prepare this delicious lamb curry, stuff it in a half a loaf of fresh bread and treat your family to the goodness of South Africa.

While cooking the curry, keep monitoring the liquid. If the sauce cooks away, add some more apricot juice. When your dish is ready, you should have a thick reduced sauce with tender meat and dates.

Lamb curry filling for bunny chow recipe

5 from 1 vote
Recipe by Irene Muller Course: MainCuisine: IndianDifficulty: Easy
Prep time


Cooking time




Total time






  • 750 g 750 lamb, cut into chunks

  • Marinade
  • 125 ml 125 brown vinegar

  • 2 teaspoons 2 curry powder

  • 5 ml 5 garam masala

  • 1 teaspoon 1 cumin, ground

  • 1 teaspoon 1 coriander, ground

  • 1 ml 1 turmeric, ground

  • 2 cloves 2 garlic, crushed

  • 2 teaspoons 2 ginger, grated

  • 2 tablespoons 2 brown sugar

  • For the curry
  • 2 large 2 onions, chopped

  • 30 ml 30 vegetable oil

  • 2 2 cloves

  • 3 3 allspice berries

  • a couple of peppercorns

  • 125 ml 125 apricot juice

  • 3 tablespoons 3 peach chutney

  • 3 3 bay leaves

  • 1 cup 1 dry dates, pitted


  • 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.


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