LAMB AND POTATO BUNNY CHOW

Category All Recipes Local is lekker Traditional

Bunny chow… it is such an easy and great dish to make and everyone loves it! It can be made with lamb or beef. A Durban classic, bunny chow is usually served in a quarter of a hollowed-out white loaf, but use bread rolls if you prefer.

We like our Bunny’s quite hot and spicy. But just adjust the chillies and garam masala* to your taste.

What you’ll love: There really is not much more to be said about this dish, you just have to try it if you haven’t.

Persons

4

Cook Time

2 hours, 5 minutes

Total Time

2 hours, 5 minutes

Ingredients

What you'll need:
30 ml Avocado oil
1 Large onion, diced
2 Cinnamon sticks
2 Garlic cloves, crushed
5 ml Ginger, crushed
1 Red chilli, seeded and chopped (optional)
45 ml Garam masala
5 ml Ground cumin
5 ml Ground coriander
1 kg CHALMAR Lamb potjiekos, cut into bite-sized pieces
10 Curry leaves
400g Can whole peeled baby tomatoes
500 ml Beef stock
2 Potatoes, peeled and diced

Instructions

Method:
How to make the bunny chow:
Scoop out the inside of the rolls to make hollows for the filling and cover until needed.
Heat oil in a large saucepan with a lid and sauté the onion, cinnamon, garlic, ginger and chilli.
Add the spices and heat for a minute to release their flavour.
Add the meat and curry leaves and fry for 2 minutes. Pour in the can tomato and beef stock and bring to boil.
Allow the lamb to cook for 1 1/2 hours, covered and then add the potatoes. Add more water if necessary and allow potatoes to cook for 15-20 minutes until the potatoes are cooked and the lamb is soft.
Serve with
4-6 Bread rolls
Fresh coriander leaves, rinsed

Notes

Chalmar Farm Kitchen advice:

Mix in 250 g frozen Garden Peas near the end of the cooking time.
You can use the inside of the bread to eat the curry, as this is ALWAYS eaten with the hands.

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LAMB AND POTATO BUNNY CHOW