Bunny Chow

  • Prep time
  • Cook time
  • Serves 4
bunny chow raw ingredients

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 2.5cm piece of cinnamon stick
  • 2 green cardamom pods
  • 1 star anise
  • 1 bay leaf
  • 1 onion, finely chopped
  • 2 tablespoons South African Curry Powder
  • 2 tomatoes, chopped
  • 1kg/2lb2oz boneless leg of lamb, cut into ½” dices
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped garlic
  • 10–12 curry leaves
  • 500ml/18floz water
  • 2 large potatoes, cut in cubes the same size as the meat
  • 2 tablespoons finely chopped coriander leaves
  • 2 tablespoons lime juice
  • salt
  • 2 loaves of white bread, unsliced, each cut across in half in the middle and most of the crumbs removed
  • coriander cress or sprigs, to garnish
  1. Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
  2. Add the onion and cook for 5-7 minutes until translucent.
  3. Stir in the curry powder and sauté for 1 minute, then add the tomatoes and stir to mix.
  4. Cook on medium heat, stirring often, until sauce-like.
  5. Add the meat, ginger, garlic, curry leaves and 300ml/11floz of the water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender.
  6. Add the potatoes, salt to taste and the remaining 200ml/7floz water. Continue simmering until the meat and potatoes are perfectly cooked - about 15 minutes.
  7. Stir in the chopped coriander and lime juice.

To serve

  1. Spoon into the hollows in the bread and garnish with coriander cress.