Bunny chow

When I visited South Africa in 2012, the friendly Rainbow Nation captured my heart and my (always) hungry stomach. The diverse cultures of this beautiful country are reflected in the wide range of cuisines including African, French, Dutch, Indian, German and Cape Malay. It was love at first bite for me with this simple peasant dish called Bunny Chow — a hollowed-out loaf of white bread filled to the brim with aromatic Indian lamb curry. Yes, lamb — there’s no cute, fluffy rabbit in this dish.

INGREDIENTS

2 tablespoons oil

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1 cinnamon stick

2 green cardamom pods

1 star anise

1 bay leaf

1 onion, finely chopped

2 tablespoons curry powder

2 tablespoons tomato paste

1kg boneless leg of lamb, cut into 2 cm cubes

5 cm piece fresh ginger, finely chopped

3 garlic cloves, finely chopped

10-12 curry leaves

500ml vegetable stock

2 large potatoes, cut in cubes the same size as the meat

salt, to taste

4 small white or cobb loaves

coriander leaves, to garnish

METHOD

Heat the oil in a saucepan over a medium heat and sauté the seeds, cinnamon, cardamom, star anise and bay leaf until the spices sizzle. Add the onion and cook for 5–7 minutes until translucent. Stir in the curry powder and sauté for 1 minute, then add the tomato paste and stir to mix.

Add the meat, ginger, garlic, curry leaves and 300 ml of the vegetable stock, bring to the boil, reduce the heat and simmer, stirring occasionally, for 40–50 minutes or until the meat is tender.

Add the potatoes and remaining stock. Continue simmering until the meat and potatoes are perfectly cooked, about 15 minutes. Season with salt.

To serve, cut the top of the bread off and hollow it out, keep the hollowed-out bread for dipping in the sauce. Pour the curry into the loaf and garnish with coriander leaves.

#billman #bunnychow #lamb #curry