Yotam Ottolenghi’s Durban Bunny Chow By The Guardian

Yotam Ottolenghi's Durban Bunny Chow By The Guardian

RatingDifficultyIntermediate
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Yotam Ottolenghi's Durban Bunny Chow By The Guardian
Yields4 Servings
Prep Time35 minsCook Time2 hrs 30 minsTotal Time3 hrs 5 mins

Bunny chow is traditionally made with mutton and served in hollowed-out bread. It’s totally comforting (as well as being the perfect antidote to a heavy night out, according to Calvin).

If you prefer, serve the curry alongside rice instead of inside the rolls. If you can, it’s best to make the curry a day ahead, so the flavors develop.

 70 g gheeor olive oil
 750 g stewing lamb or mutton on the bone (scrag, for preference), cut into 3cm chunks
 3 onionspeeled and roughly chopped (480g)
 30g piece fresh gingerpeeled and finely grated
 6 garlic clovespeeled and crushed
 3 mild green chilliescut at an angle into 1cm-thick slices
 20 ½ tbsp leaf masala
 2 fresh bay leaves
 6 large plum tomatoes,roughly grated and skins discarded (750g)
 750 ml chicken stock
 Salt
 550g maris piper potatoes (about 3-4), peeled and cut into 3cm chunks
 2 carrotspeeled and cut into 3cm chunks (150g)
 20 g corianderleaves picked and stalks finely chopped
 4 soft white bread rolls
For the curry leaf oil
 30 g ghee, or olive oil
 4 sprigs fresh curry leaves – about 20 leaves
For the carrot sambal
 3 carrots,peeled and shaved into ribbons with a peeler (200g)
 1 small red onion,peeled and finely sliced (100g)
 ½ garlic clove, grated
 10 g piece fresh gingerpeeled and finely grated
 1 bird’s eye chilli, thinly sliced (if you don’t like heat, leave it out)
 1 tbsp lime juice
 2 tsp olive oil

Ingredients

 70 g gheeor olive oil
 750 g stewing lamb or mutton on the bone (scrag, for preference), cut into 3cm chunks
 3 onionspeeled and roughly chopped (480g)
 30g piece fresh gingerpeeled and finely grated
 6 garlic clovespeeled and crushed
 3 mild green chilliescut at an angle into 1cm-thick slices
 20 ½ tbsp leaf masala
 2 fresh bay leaves
 6 large plum tomatoes,roughly grated and skins discarded (750g)
 750 ml chicken stock
 Salt
 550g maris piper potatoes (about 3-4), peeled and cut into 3cm chunks
 2 carrotspeeled and cut into 3cm chunks (150g)
 20 g corianderleaves picked and stalks finely chopped
 4 soft white bread rolls
For the curry leaf oil
 30 g ghee, or olive oil
 4 sprigs fresh curry leaves – about 20 leaves
For the carrot sambal
 3 carrots,peeled and shaved into ribbons with a peeler (200g)
 1 small red onion,peeled and finely sliced (100g)
 ½ garlic clove, grated
 10 g piece fresh gingerpeeled and finely grated
 1 bird’s eye chilli, thinly sliced (if you don’t like heat, leave it out)
 1 tbsp lime juice
 2 tsp olive oil
Yotam Ottolenghi’s Durban Bunny Chow By The Guardian

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