When it comes to foods in South Africa, bunny chow is a famous and classic traditional dish, originated in the Durban Indian community, and now popular all over the country. This fabulous South African lamb curry dish is complemented by hollowed out bread bowl, a gorgeous vibrant centrepiece filled with well spiced gravy. An Indian-South African inspired lamb dish that makes for a satisfying meal, always. Lamb, chicken, beef, mince or vegetables can also be used in making this recipe. Read on to learn how to cook the ultimate SA lamb bunny chow recipe. A beautiful South African day for you!
- 1 kg boneless lamb, cubed
- 1 big onion, thinly sliced
- Garlic and ginger, crushed
- 2 fresh tomatoes, chopped
- Fresh chilli peppers, chopped
- 1 stick cinnamon
- 4 teaspoons masala
- 2 tbsp vegetable oil
- 1 tbsp ground turmeric
- 4 cubed potatoes
- Salt to taste
- 3 curry leaves
- coriander leaves, to garnish
- 2 fresh bread, unsliced
- In a dry frying pan over a low-medium heat, heat the cinnamon stick for about 2-3 minutes until fragrant.
- Add the vegetable oil and onion and stir-fry over a medium heat for about 5 minutes.
- Add the garlic and curry leaves and stir-fry for about extra 5 minutes.
- Stir in the masala, peppers and turmeric and fry for a minute, now add the tomatoes and simmer for a minute. Add the lamb and coat in the spiced tomato and onion mixture.
- Add other remaining spices and salt to taste, pour little water and bring to the boil on reduced the heat, cover and allow to cook for 30 minutes, stirring occasionally.
- Now add the potato and simmer for about extra 15 minutes until potatoes cooked tender.
- Hollow out the bread, scoop and fill up with the meaty sauce to your delight.
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