Can I make the lamb curry ahead of time?
Yes, the lamb curry can be made a day in advance and stored in the refrigerator. Reheat gently before serving in the bread.
LUNCH
Durban-Style Lamb Curry Bunny Chow
Savor the authentic taste of South Africa with this hearty Bunny Chow. A fragrant, slow-cooked lamb curry is generously spooned into a hollowed-out loaf of fresh white bread, creating a satisfying and uniquely delicious meal.
HOW TO MAKE IT
Let's cook.
01
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add lamb cubes and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
02
Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
03
Return the lamb to the pot. Stir in curry powder, ground cumin, and turmeric powder. Cook for 2 minutes, stirring constantly, to toast the spices.
04
Pour in diced tomatoes and beef broth. Add salt and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 75-80 minutes, or until the lamb is very tender.
05
While the curry simmers, prepare the bread. Cut each small loaf in half lengthwise, or cut a large loaf into four equal portions. Carefully hollow out the soft interior of each bread piece, leaving a sturdy crust shell. Reserve the removed bread for dipping.
06
Once the lamb curry is tender, taste and adjust seasoning if necessary. The curry should be thick and rich.
07
Ladle a generous amount of the hot lamb curry into each hollowed-out bread loaf. Serve immediately with the reserved bread for dipping.
About This Recipe
Savor the authentic taste of South Africa with this hearty Bunny Chow. A fragrant, slow-cooked lamb curry is generously spooned into a hollowed-out loaf of fresh white bread, creating a satisfying and uniquely delicious meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add a pinch of cayenne pepper or a chopped green chili with the garlic and ginger. A dollop of plain yogurt or a sprinkle of fresh cilantro can be a refreshing garnish.
Easy Substitutions
Beef can be used instead of lamb. For a vegetarian version, use chickpeas and potatoes with vegetable broth. If small loaves are unavailable, a single large unsliced white bread loaf can be quartered and hollowed out.
Storage & Reheating
Bunny Chow is best enjoyed fresh. If you have leftover curry, store it separately in an airtight container in the refrigerator for up to 3 days. Reheat the curry gently on the stovetop before serving.
Serving Suggestions
Serve with a side of sambal (a spicy relish), a simple tomato and onion salad, or a cooling raita (yogurt dip). A cold South African beer or a glass of iced rooibos tea would also complement the meal.
Common Mistakes
1. Not browning the lamb: This step adds depth of flavor to the curry. 2. Not simmering long enough: Lamb needs time to become tender. 3. Using soft, flimsy bread: The bread needs to be robust enough to hold the curry. 4. Over-spicing: Start with the recommended amount of curry powder and adjust to taste. 5. Not hollowing out enough bread: Ensure there's ample space for the curry.
Frequently Asked Questions
What kind of bread is best for Bunny Chow?
A dense, unsliced white bread loaf is traditional and works best. Avoid very soft or airy breads.
Can I freeze the lamb curry?
Yes, the lamb curry freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly.
MORE TO KNOW
The Bunny Chow originated in Durban, South Africa, as a convenient takeaway meal for Indian migrant workers. The bread acts as an edible container, making it easy to eat on the go. The key to a great Bunny Chow is a rich, deeply flavored curry and a sturdy bread that can hold up to the sauce without becoming too soggy too quickly. Don't be afraid to really hollow out the bread to make room for plenty of curry!
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.