Lamb curry filling for Bunny Chow

Serves: 4 – 6

Ingredients:

750 g lamb, cut into chunks

For the marinade

 750 g lamb, cut into chunks

 For the marinade

 125 ml brown vinegar

 2 teaspoon curry powder

 5 ml garam masala

 1 teaspoon cumin, ground

 1 teaspoon coriander, ground

 1 ml turmeric, ground

 2 cloves garlic, crushed

 2 teaspoon ginger, grated

 2 Tablespoon brown sugar

 For the curry

 2 large onions, chopped

 30 ml vegetable oil

 2 cloves

 3 allspice berries

 a couple of peppercorns

 125 ml apricot juice

 3 Tablespoon peach chutney

 3 bay leaves

 1 cup dry dates, pitted

Method:

Combine the marinade ingredients and massage into the meat. Allow to stand for 15 minutes.

Heat 15 ml oil in a large pot – a potjie or regular stew pot – and brown half of the meat, remove from the pot with a slotted spoon and brown the other half. Set the meat aside.

In the same pot, heat the remaining oil and add the onions, cloves, all spice and peppercorns, fry gently until the onions are soft and golden.

Add the meat, remaining marinade, apricot juice, chutney, bay leaves and dates. Cover with lid slightly askew and simmer gently for +- 1 hour and 20 minutes over medium coals or on the stovetop or until the meat is tender.

Alternatively, place in a 160°C oven, covered and cook for the same amount of time.

Season well with salt and pepper o taste.

Cook’s note: if the liquid cooks away, add some more apricot juice. The end result should be a thick reduced sauce with tender meat and dates.

ENJOY / EET LEKKER

#lamb #curry #bunnychow