Bunny Chow

Name: Bunny Chow
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
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

30 mins
2 hours
4

Recipe by

Saturday Kitchen

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

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Introduction

Indian born, Atul Kochhar has been critically acclaimed for his modern take on Indian cuisine, as showcased in his restaurant Benares, while he is a television regular, in 2010 launching his own series Atul’s Spice Kitchen: Malaysia.

Method

Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
Add the onion and cook for 5-7 minutes until translucent.
Stir in the curry powder and sauté for 1 minute, then add the tomatoes and stir to mix.
Cook on medium heat, stirring often, until sauce-like.
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.
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.
Stir in the chopped coriander and lime juice.

To serve