Lamb Bunny Chow
A beloved Durban street food classic, this Lamb Bunny Chow features tender lamb curry served in a hollowed-out bread loaf, creating a hearty and flavorful meal.
🧂 Ingredients
- 500g Lamb shoulder or leg
- 2 tbsp Vegetable oil
- 1 large Onion
- 3 cloves Garlic
- 1 tbsp Ginger
- 3 tbsp Curry powder (medium heat)
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Chilli powder (optional)
- 400g can Tomatoes
- 2 medium Potatoes
- 500 ml Lamb or beef stock
- to taste Salt
- a handful Fresh coriander
- 2 Small white bread loaves
👨🍳 Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed lamb and brown it on all sides until well-sealed and a nice crust forms. This step is crucial for developing flavor. Remove the lamb from the pot and set aside.
⏱️ 8-10 minutes - 2
Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
⏱️ 6-8 minutes - 3
Stir in the curry powder, turmeric, cumin, coriander, and optional chilli powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This blooming of the spices enhances their flavor.
⏱️ 1-2 minutes - 4
Add the chopped tomatoes to the pot and cook for 5 minutes, stirring occasionally, until they begin to break down. Return the browned lamb to the pot.
⏱️ 5 minutes - 5
Pour in the lamb or beef stock, ensuring the lamb is mostly submerged. Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and let it cook gently. Stir occasionally to prevent sticking.
⏱️ 1 hour - 6
Add the cubed potatoes to the simmering curry. Continue to cook, covered, for another 30 minutes, or until the lamb is very tender and the potatoes are cooked through and have started to break down slightly, thickening the curry. Season with salt to taste. If the curry is too thin, you can simmer it uncovered for the last 10-15 minutes to reduce.
⏱️ 30-45 minutes - 7
While the curry finishes, prepare the bread. Using a sharp serrated knife, cut off the top third of each bread loaf to create a lid. Carefully hollow out the inside of the bread, leaving a sturdy shell about 1-2 cm thick. Be careful not to puncture the sides or bottom.
⏱️ 5 minutes - 8
Spoon the hot lamb curry generously into the hollowed-out bread loaves. Garnish with fresh chopped coriander. Place the bread lid back on top, or serve it on the side. Serve immediately.
⏱️ 2 minutes
💡 Pro Tips
- ✓For an authentic Durban experience, use a good quality, medium-heat curry powder.
- ✓Ensure the lamb is tender; it should easily pull apart with a fork.
- ✓The potatoes help to thicken the curry as they cook and break down.
- ✓Serve with extra curry sauce on the side for dipping the bread.
- ✓This dish is best enjoyed immediately after assembly while the bread is still warm and slightly crisp.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use mutton for a richer, deeper flavor.
- Add extra chillies or a pinch of cayenne pepper for a 'hot' bunny chow.
- Incorporate other vegetables like carrots or peas.
- Serve with a side of sambals (chopped tomato, onion, and chilli salad) or grated carrot salad.