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.
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.
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.
*Garam masala. Garam masala is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavour and aroma, and then ground. The word masala simply means “spices,” and garam means “hot.” Hot in terms of the mixture’s pungency and not in terms of the sort of heat you would associate with chillies. There is no set recipe for this mixture of spices, but a typical mixture might include peppercorns, cumin seeds, cloves, cinnamon and cardamom pods.
Garam masala is intended to balance different flavours, and so in using it you will bring out the flavours of the dish and may be able to use less of other seasonings (such as salt).