Bunny Chow

Name: Bunny Chow
Cook time: 90 min
Yield: 4 servings
Ingredients: 800g lamb shoulder, cubed; 2 large white bread loaves; 3 tbsp sunflower oil; 2 onions, chopped; 3 tbsp Durban curry powder; 4 cloves garlic, minced; 2 tsp fresh ginger, grated; 400g tinned tomatoes; 3 potatoes, peeled and cubed; 300ml beef stock

A classic Durban-style street food featuring a spicy lamb curry served inside a hollowed-out loaf of white bread.

90 min

Cook time

Servings

Medium

Difficulty

~850

Calories

Nutrition (per serving)

850

Calories · kcal

Protein · g

Carbs · g

Fat · g

Ingredients

lamb shoulder, cubed — 800g
large white bread loaves — 2
sunflower oil — 3 tbsp
onions, chopped — 2
Durban curry powder — 3 tbsp
garlic, minced — 4 cloves
fresh ginger, grated — 2 tsp
tinned tomatoes — 400g
potatoes, peeled and cubed — 3
beef stock — 300ml

Method

1
Heat the oil in a large pot and fry the onions until golden brown.
2
Add the curry powder, garlic, and ginger, cooking for 1 minute until fragrant.
3
Add the lamb and brown well on all sides.
4
Pour in the tinned tomatoes and beef stock, bring to a boil, then reduce heat and simmer covered for 45 minutes.
5
Add the potatoes and cook for a further 20-25 minutes until the lamb and potatoes are tender.
6
Cut the loaves of bread in half crosswise and hollow out the centres to create a bowl.
7
Spoon the curry into the hollowed bread bowls and serve immediately, using the removed bread to dip.

Allergens to check

gluten, wheat

Why this works

The hollowed-out bread acts as an edible vessel that soaks up the rich, spicy gravy of the lamb curry, creating a perfect balance of textures.

Equipment

large heavy-bottomed pot, serrated bread knife

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