Print Options:

Yotam Ottolenghi’s Durban Bunny Chow By The Guardian

Yields4 ServingsPrep Time35 minsCook Time2 hrs 30 minsTotal Time3 hrs 5 mins

Yotam Ottolenghi's Durban Bunny Chow By The Guardian

 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
 ¾ tsp ground turmeric
 2 cinnamon sticks
 3 whole star anise
 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)
 3 tbsp white-wine vinegar
 ½ garlic clove, grated
 10 g piece fresh gingerpeeled and finely grated
 1 tsp soft light brown sugar
 1 bird’s eye chilli, thinly sliced (if you don’t like heat, leave it out)
 1 tbsp lime juice
 2 tsp olive oil
1

Nutrition Facts

Servings 0