Spicy Lamb and Lentil Bunny Chow
80% authentic · South African Fusion
A hearty and flavorful variation of Bunny Chow, incorporating red lentils for added texture and protein, with a robust spice blend.
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Ingredients
- Lamb shoulder, shredded750 g
- Vegetable oil90 ml
- Onions, finely chopped2 large
- Garlic, minced4 cloves
- Ginger, grated4 cm piece
- Red lentils, rinsed150 g
- Curry powder (hot)2 tbsp
- Smoked paprika1 tsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Cayenne pepper (to taste)1/2 tsp
- Canned crushed tomatoes400 g
- Vegetable or lamb stock600 ml
- Saltto taste
- Black pepperto taste
- Fresh mint, chopped (for garnish)a small bunch
- Whole wheat bread loaves (unsliced)4 quarter loaves
Steps
- 1
Season shredded lamb with salt and pepper.
- 2
Heat oil in a large pot over medium-high heat. Brown the lamb pieces, then remove and set aside.
- 3
Add onions to the pot and sauté until golden brown, about 10-12 minutes.
- 4
Stir in garlic and ginger, cook for 1 minute until fragrant.
- 5
Add curry powder, smoked paprika, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes until aromatic.
- 6
Add crushed tomatoes and cook for 5 minutes, stirring.
- 7
Return the lamb to the pot. Stir in the rinsed red lentils and stock. Bring to a boil.
- 8
Reduce heat, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender and the lentils have broken down, thickening the curry. Add more stock or water if needed.
- 9
Adjust seasoning with salt and pepper. Stir in fresh mint.
- 10
Prepare the bread loaves by cutting off the top quarter and hollowing out the inside.
- 11
Fill the hollowed bread with the lamb and lentil curry. Serve hot.
