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swaledale mutton bunny chow cooked

How To Cook Swaledale Mutton Bunny Chow

  • 15 mins
  • 2 hours 30 mins
  • easy
  • 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • 500g diced mutton
  • 2 tbls. Poultry fat or dripping
  • 2 onions peeled & sliced
  • 400g tinned chopped tomatoes + 2 fresh chopped
  • 200 ml coconut milk
  • 2 cloves garlic crushed
  • 1 tbls ginger finely grated
  • 2 or 3 old crop potatoes peeled & diced
  • 2 tsp. Garam masala
  • 4 Green Cardamom seeds only
  • 1 tsp. Fennel seeds
  • 1 Cinnamon stick
  • 1 tsp. Cumin seeds
  • 1 tsp. Turmeric
  • Sea salt to taste
  • 1 lemon or lime
  • Bunch coriander
  • Loaf of white bread or 4 rolls (Homemade or shop bought)
  • Ingredients for the milk bread:
  • 500g Strong white bread flour
  • 25g Unrefined caster sugar
  • 10g Sea salt
  • 9g Easy bake dried yeast
  • 45g Unsalted butter
  • 320ml full fat Milk (Luke warm)
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Introduction

Inspired from the East coast of South Africa, Durban is a city rich in Indian culture and famed for this street food!

Method

swaledale mutton bunny chow recipe ingredients
  1. Pre heat the oven to 130°C fan assisted or 150°C without a fan (gas 2)
  2. Heat the whole spices in a dry pan over medium heat to toast.
  3. Add the onion, garlic and fat, and cook over low heat for 15 minutes until translucent.
  4. Stir in the remaining spices, ginger and tomatoes reserving 1 tsp. Garam masala for later. Add the juice of a lemon or lime and then cook over medium heat creating a sauce-like consistency.
  5. Sauté the meat in a little fat over high heat until browned then add to the sauce, deglaze the sauté pan with a little water and add to the sauce, cover with a lid and place in the pre heated oven for 1½ hours.
  6. Add the potatoes and coconut milk, place back in oven for 1 more hour uncovered until both meat and potatoes are tender.
  7. To serve split the bread in half, scoop out the centres and fill with the curry, top with fresh coriander and an extra squeeze of lemon or lime juice.
swaledale mutton bunny chow cooked

METHOD FOR THE MILK BREAD:

This recipe can be used with lamb, beef or chicken.

  1. Place the flour, salt yeast and sugar in a mixing bowl set with a dough hook keeping the yeast and salt separate.
  2. Gently warm the milk and butter so it becomes just warm to touch then pour onto the dry ingredients and mix on high speed until the dough becomes shiny and elastic.
  3. Tip the dough onto a clean work surface and knead for a minute or two then place the dough in a lightly oiled bowl and cover with a tea towel and leave to rise for 1 hour or until the dough has doubled in size.
  4. Next tip the dough onto a lightly floured work surface and fold inwards to knock back into a smooth ball.
  5. Divide into 80g units and then roll the dough using the palm of your hand into rolls or shape into a loaf tin.
  6. Cover with cling film and leave to prove for another 1 hour.
  7. Heat the oven to 210°C/190°C fan / gas 7 for rolls or 200°C/180°C fan / gas 6 for loaf.
  8. Bake in the oven for 15 minutes for the rolls or 25-30 minutes for the loaf or until the bread sounds hollow when tapped underneath.
  9. Leave to cool on a wire rack.
milk bread cooked

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