Bunny chow is a slang term for a South African fast food consisting of a loaf of bread, with the inside scooped out, and filled with curry. Bunny chows are commonly filled with curries made using traditional recipes from Durban: mutton or lamb, chicken and bean curries are the more popular fillings.
Ingredients
- 1½kg mutton or lamb cut into bite-size pieces
- 4 Tbs oil
- 4 x 2.5cm pieces cinnamon
- 6 green cardamoms
- 6 cloves
- 1 bay leaf
- 2 tsp fennel seeds
- 4 sprigs curry leaves
- 2 green chillies, slivered
- 1 large onion, chopped
- ½ tsp turmeric
- 1 Tbs crushed ginger
- 1 Tbs crushed garlic
- 1 Tbs brown vinegar
- 2 tsp sugar
- 2 tsp garam
- 4 level Tbs medium hot mixed masala
- 5 cups water
- ½ cup tomato purée
- 1 tomato, chopped
- 6 even-size potatoes, peeled
- ½ cup chopped fresh coriander
- salt to taste
- LOAF OF FRESH bread CUT IN HALF OR 4 QUARTERS
How to make it
- Rinse meat in a colander
- Drain excess water
- Heat oil in a fairly large saucepan
- Add cinnamon, cardamom, cloves, bay leaf and fennel
- Stir for a few seconds
- Add curry leaves, chillies, onion, turmeric, ginger and garlic
- Sauté for 3-4 minutes
- In a bowl, combine vinegar, sugar, garam masala and mixed masala, and mix well
- Add masala mixture to onions
- Add the meat and salt
- Mix until the meat is coated with masala
- Cover saucepan and cook on moderate heat until juices from meat have been extracted
- Stir from time to time until meat is well braised and the oil floats to the surface
- Add water and continue cooking until meat is tender
- Add tomato purée, chopped tomatoes and potatoes
- When potatoes are cooked through and the gravy has been slightly reduced, add coriander
- TIP: Cook on moderate heat to retain enough gravy
- Cut out inside of bread
- Dump in the mutton curry
- Stick the cut out bit on top
- Serve with Sambals if desired
