South African Bunny Chow

Bunny chow is a distinctive South African street-food dish from Durban: a hollowed loaf filled with richly spiced curry and eaten with the bread.

Brown the lamb, build a fragrant curry base with aromatics and spices, and simmer until tender before spooning it into fresh bread.

Choose a sturdy unsliced loaf with a firm crust. It should hold the curry without collapsing while still absorbing some of the sauce.

Serving Suggestions

Serve with the reserved bread top, fresh cilantro, sliced onion, pickled vegetables, and a cold drink.

Recipe Notes

The curry can be made two days ahead. Fill the bread just before serving so it does not become overly soft.

South African Bunny Chow

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Spicy tender lamb curry served inside a hollowed loaf of bread in classic Durban style.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: South African

Calories: 690

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Lamb Curry

• 1 1/2 lb boneless lamb shoulder cut into cubes
• 2 tbsp vegetable oil
• 1 large yellow onion diced
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 large tomato chopped
• 2 cups lamb or chicken stock
• 2 medium potatoes cut into chunks
• 2 medium carrots cut into chunks
• 1 tsp fine salt or to taste

Bread and Garnish

• 1 large unsliced white bread loaf quartered
• 1/4 cup fresh cilantro chopped
• 1/2 cup red onion thinly sliced

Equipment

• Dutch oven
• Chef’s knife
• Wooden spoon
• Large serrated knife

Method

 

Build the Curry:

1. Heat the oil in a Dutch oven. Brown the lamb in batches and transfer it to a plate.
2. Add the onion and cook for 5 minutes. Stir in garlic, ginger, curry powder, cumin, and coriander for 1 minute.
3. Add the tomato, stock, browned lamb, and salt. Bring to a simmer, cover, and cook for 60 minutes.

Add Vegetables:

1. Stir in the potatoes and carrots. Cover and simmer for 25 to 30 minutes more, until the lamb and vegetables are tender and the sauce is thick.
2. Taste and adjust the seasoning.

Fill and Serve:

1. Cut the loaf into quarters and hollow out the centers, leaving a thick shell. Reserve the bread pieces.
2. Spoon the hot curry into the bread, garnish with cilantro and red onion, and serve with the bread tops for dipping.

Nutrition

Calories: 690kcalCarbohydrates: 71gProtein: 37gFat: 28gSaturated Fat: 10gCholesterol: 105mgSodium: 1070mgFiber: 8gSugar: 9g

Notes

• Chicken or chickpeas can replace the lamb; adjust the cooking time accordingly.
• A thicker curry is easier to eat inside the bread, so simmer uncovered briefly if the sauce is loose.