South African Bunny Chow
Spicy tender lamb curry served inside a hollowed loaf of bread in classic Durban style.
Equipment
- Dutch oven
- Chef's knife
- Wooden spoon
- Large serrated knife
Ingredients
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
Instructions
Build the Curry:
- Heat the oil in a Dutch oven. Brown the lamb in batches and transfer it to a plate.
- Add the onion and cook for 5 minutes. Stir in garlic, ginger, curry powder, cumin, and coriander for 1 minute.
- Add the tomato, stock, browned lamb, and salt. Bring to a simmer, cover, and cook for 60 minutes.
Add Vegetables:
- 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.
- Taste and adjust the seasoning.
Fill and Serve:
- Cut the loaf into quarters and hollow out the centers, leaving a thick shell. Reserve the bread pieces.
- Spoon the hot curry into the bread, garnish with cilantro and red onion, and serve with the bread tops for dipping.
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.
Nutrition
Calories: 690kcalCarbohydrates: 71gProtein: 37gFat: 28gSaturated Fat: 10gCholesterol: 105mgSodium: 1070mgFiber: 8gSugar: 9g