Go Back
–+ servings
A hollowed loaf of bread filled with spicy South African lamb curry and cilantro.

South African Bunny Chow

No ratings yet
Spicy tender lamb curry served inside a hollowed loaf of bread in classic Durban style.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: South African
Calories: 690
Ingredients Equipment Method Nutrition Notes

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

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.