Authentic Durban Lamb Bunny Chow
A hollowed-out loaf of white bread filled with a spicy, fragrant South African Indian lamb curry.
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Ingredients
- 2 loaves Loaves of white unsliced bread
- 1 kg Lamb shoulder, cubed
- 4 tbsp Vegetable oil
- 2 large Onions, finely chopped
- 4 tbsp Durban Masala or hot curry powder
- 2 tbsp Ginger and garlic paste
- 2 sticks Cinnamon sticks
- 2 whole Star anise
- 3 medium Potatoes, peeled and cubed
- 2 medium Tomatoes, chopped
- 10 leaves Curry leaves
- 1 handful Fresh coriander (cilantro) for garnish(optional)
Instructions
- 1
Heat oil in a large heavy-based pot and fry the cinnamon sticks, star anise, and curry leaves until fragrant.
- 2
Add the chopped onions and sauté until they are translucent and golden brown.
- 3
Stir in the ginger-garlic paste and the Durban masala, frying for a minute to release the oils, taking care not to burn the spices.
- 4
Add the cubed lamb and salt, stirring well to coat the meat in the spice mixture; cook until the meat is browned.
- 5
Add the chopped tomatoes and cook until they soften and form a thick gravy base.
- 6
Add the potatoes and enough water to cover the meat, then simmer on low heat for 60-70 minutes until the lamb is tender and potatoes are soft.
- 7
Cut the bread loaves in half and hollow out the center, keeping the 'virgin' bread piece from the middle to serve on top.
- 8
Ladle the hot lamb curry into the bread hollows, ensuring plenty of gravy soaks into the sides, and garnish with fresh coriander.
Nutrition per Serving
850
Calories
45g
Protein
92g
Carbs
34g
Fat
6g
Fiber
5g
Sugar
1100mg
Sodium
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