South African Bunny Chow Recipe
This dish, which originated in the Indian community of Durban, showcases the rich tapestry of South African cuisine.
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Servings: 4 Servings
Calories: 674 kcal
Equipment
- Large Skillet
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Hollowed-out bread loaves for serving
Ingredients
For the curry powder
- ¼ tsp Cayenne pepper powder
- 1 tsp ground coriander
- ¼ tsp ground cumin
- 1 pinch fennel seeds
- 1 pinch ground fenugreek
- ¼ tsp black pepper
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp garlic powder
- ¼ tsp chilli powder
For the bunny chow
- 3 tablespoons vegetable oil
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 1 stick cinnamon
- 2 pods green cardamom
- 1 star anise
- 1 bay leaf
- 1 onion chopped
- 2 tbsp curry powder
- 2 tomatoes peeled, seeded and chopped
- 20 oz. lamb cut into ½ inch (1,5 cm) cubes
- 1 tbsp ginger finely chopped fresh
- 1 tsp garam masala
- 3 cloves garlic finely chopped
- 12 curry leaves
- 3 potatoes cut into ½ inch (1,5 cm) cubes
- Salt
- 3 tbsp cilantro leaves finely chopped
- 2 tbsp lime juice freshly squeezed
- 2 cups water
- 2 loaves bread not sliced, each cut in half in the middle and emptied of the crumb
- 2 tbsp cilantro for serving
Instructions
Bunny Chow
- Brown the whole spices and bay leaf in a pan with oil over medium heat until the spices crackle and the bay leaf turns a deep brown, releasing their scents.
- Sauté the onion for 5–7 minutes, or until it has lost its raw color.
- Cook for 1 minute over medium heat with the curry powder and garam masala you set aside, then add the tomatoes and stir to incorporate.
- Ten minutes covered, stirring often over medium heat.
- Throw in the meat along with a quarter cup of water (300 ml), raw ginger, garlic, and curry leaves.
- Simmer for 50 minutes, or until the meat is cooked, stirring regularly over low to medium heat after it has come to a boil.
- Toss in the potatoes and a pinch of salt, then top off the saucepan with the remaining 3/4 cup (200 ml). Maintain a healthy blend.
- The meat and potatoes need to simmer for another 15 to 20 minutes to reach an internal temperature of 165 degrees.
- Mix in the lime juice and chopped cilantro.
Curry Powder
- Put everything in a spice grinder and pulse until it resembles a fine powder. In other words, put aside.
Notes
Use pre-cut vegetables to save time on preparation.
Brown the meat before adding it to the curry for added flavor.
Adjust the level of spiciness by varying the amount of chili used.
Stir the curry occasionally to prevent sticking and ensure even cooking.
Taste and adjust seasonings before serving for the perfect flavor.
Allow the curry to simmer to meld flavors for a more delicious result.
Customize the recipe with your choice of protein for variety.
Nutrition
Calories: 674kcal | Carbohydrates: 41g | Protein: 29g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 113mg | Potassium: 1317mg | Fiber: 8g | Sugar: 4g | Vitamin A: 748IU | Vitamin C: 106mg | Calcium: 124mg | Iron: 6mg
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