Lamb Bunny Chow
Lamb Bunny Chow
A traditional South African dish from Durban, Lamb Bunny Chow is a flavorful lamb curry served inside a hollowed-out loaf of freshly baked bread. The rich and spicy masala sauce, combined with tender lamb, makes for a hearty, satisfying meal that’s best enjoyed with your hands!
Equipment
- Potjie or large pot
Ingredients
For the Bread (Makes 2 Large Loaves):
- 2 cups white bread flour
- 2 ½ cups cake flour
- 3 cups lukewarm water
- 1 tsp salt
- 1 tbsp sugar
- 10 g instant yeast
- Butter for greasing the pans
For the Lamb Curry:
- 1 kg lamb cut into pieces
- ½ cup canola oil
- 2 onions chopped
- 4 medium potatoes peeled and quartered
- 2 cayenne chilies
- 410 g canned tomato purée not paste
- 500 ml mutton stock made with 1 bouillon cube
- 500 ml water
For the Masala Spice Blend:
- 2 tsp ground ginger
- 2 tsp ground coriander
- 1 ½ tbsp mild curry powder
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- 3 tbsp paprika
- 1 tsp fennel seeds
- ¼ tsp ground cloves
- 7 cardamom pods
- 1 tbsp garlic flakes
- 1 tsp mustard seeds
- ½ tsp ground cinnamon
- 3 bay leaves
To Garnish:
- Fresh coriander leaves
Instructions
- Prepare the Bread:In a large bowl, mix the bread flour, cake flour, salt, sugar, and yeast. Slowly add the lukewarm water and knead the dough until it becomes smooth and elastic, about 10-15 minutes.Cover the dough and let it rise in a warm place for about 1-2 hours until doubled in size.Preheat the oven to 350°F (175°C). Grease the bread pans with butter and divide the dough into two equal parts. Shape each part into a loaf and place them in the pans.Bake for 25-30 minutes or until golden brown. Let the loaves cool slightly, then hollow them out, reserving the insides to soak up the curry.
- Cook the Lamb Curry:Heat the canola oil in a large pot or potjie over medium heat. Add the chopped onions and cook until soft and golden.Stir in the masala spices: ginger, coriander, curry powder, cumin, cayenne pepper, paprika, fennel seeds, cloves, cardamom pods, garlic flakes, mustard seeds, cinnamon, and bay leaves. Cook for a few minutes until fragrant.Add the lamb pieces and brown them on all sides. Then, stir in the tomato purée, cayenne chilies, and mutton stock.Add the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour.Add the potatoes and continue cooking for another 30-40 minutes, or until the lamb is tender and the potatoes are cooked through. Adjust the seasoning if needed.
- Assemble the Bunny Chow:Cut the freshly baked loaves of bread in half and hollow out the center, leaving a thick outer shell to hold the curry.Spoon generous amounts of lamb curry into each bread bowl, allowing the bread to soak up the sauce.Garnish with fresh coriander leaves and serve hot.
Notes
- Potjie Cooking: This recipe is traditionally cooked in a potjie, a South African cast-iron pot, but any large pot will work.
- Bread Alternative: If making bread from scratch isn’t convenient, you can use store-bought loaves and hollow them out for serving.
- Adjust Spice Level: Increase or decrease the cayenne pepper according to your heat tolerance.
- Serving Suggestion: Bunny chow is best eaten with your hands for an authentic experience!
This version rephrases the instructions and provides all the necessary information for your Lamb
Nutrition
Calories: 785kcalCarbohydrates: 72gProtein: 45gFat: 35gSaturated Fat: 10gSodium: 720mgFiber: 5gSugar: 7gVitamin A: 1450IUVitamin C: 28mgCalcium: 60mgIron: 6mg
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