Traditional Durban Bunny Chow

Ingredients

• Lamb shoulder or mutton, bone-in1 kg
• Vegetable oil120 ml
• Onions, sliced3 large
• Garlic, minced6 cloves
• Ginger, grated5 cm piece
• Curry powder (medium hot)3 tbsp
• Turmeric powder1 tsp
• Cumin seeds1 tsp
• Coriander seeds, ground1 tsp
• Garam masala1 tsp
• Chilli powder (to taste)1-2 tsp
• Tomatoes, pureed400 g
• Potatoes, peeled and cubed500 g
• Beef or lamb stock500 ml
• Saltto taste
• Black pepperto taste
• Fresh coriander, chopped (for garnish)a handful
• White bread loaves (unsliced)4 quarter loaves

Steps

1. 1

   Cut the lamb into bite-sized pieces. Season generously with salt and pepper.

2. 2

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb pieces in batches, then set aside.

3. 3

   Add sliced onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.

4. 4

   Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.

5. 5

   Add curry powder, turmeric, cumin seeds, ground coriander, garam masala, and chilli powder. Stir well and cook for 1-2 minutes until the spices are fragrant.

6. 6

   Add the pureed tomatoes and cook for 5 minutes, stirring occasionally, until the oil starts to separate.

7. 7

   Return the browned lamb to the pot. Add the cubed potatoes and beef/lamb stock. Bring to a simmer.

8. 8

   Cover the pot, reduce heat to low, and simmer gently for at least 2 to 2.5 hours, or until the lamb is very tender and the curry has thickened. Stir occasionally, adding a little water if it becomes too dry.

9. 9

   Adjust seasoning with salt and pepper to taste. Stir in fresh coriander.

10. 10

    To prepare the Bunny Chow, cut off the top quarter of each bread loaf. Hollow out the inside of the bread, leaving a thick wall. Be careful not to cut through the bottom or sides.

11. 11

    Fill the hollowed-out bread loaves generously with the hot curry. Serve immediately.