Bunny chow recipe

A quarter of an unsliced white loaf hollowed out and filled with Durban lamb curry and potatoes, the scooped-out crumb served on top for mopping up.

2 hoursmedium12 ingredients

Ingredients

• 1 white bread loaf
• 800 g lamb shoulder
• 3 potatoes
• 2 onions
• 3 tomatoes
• 3 clove garlic
• 1 tbsp ginger
• 3 tbsp durban curry powder
• 10 curry leaves
• 1 stick cinnamon stick
• 3 tbsp vegetable oil
• 1 tsp salt

How to make Bunny chow

1. Heat 3 tbsp oil in a heavy pot, fry 1 cinnamon stick for 30 seconds, then add 2 chopped onions and 10 curry leaves and cook 8 minutes until golden.
2. Add 3 crushed garlic cloves, 3 tbsp grated ginger and 3 tbsp Durban curry powder; stir 1 minute without letting it burn.
3. Add 3 grated tomatoes and cook 5 minutes until the oil separates from the paste.
4. Add 800 g cubed lamb shoulder and 1 tsp salt, coat it in the paste, pour in 300 ml water, cover and simmer 60 minutes.
5. Add 3 potatoes cut in quarters and simmer 20-25 minutes more until they are soft and the gravy is thick.
6. Cut an unsliced white loaf into quarters and pull the soft crumb out of each quarter, leaving walls about 1.5 cm thick.
7. Fill each quarter with curry and gravy, set the crumb on top as a lid and eat with your fingers.

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