Bunny chow (Indian South African Hollowed Bread With Curry)
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Unrated
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Prep Time
1 hr
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 30 mins
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Servings
4 people
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Calories
137 kcal
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Course
Main Course
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Cuisine
South African
Bunny chow (Indian South African Hollowed Bread With Curry)
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Bunny chow is a South African sandwich made from hollowed out white bread filled with curry, created by South Africans of Indian descent in Durban.
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Ingredients
For the curry powder
- ¼ teaspoon cayenne pepper powder
- 1 teaspoon ground coriander
- ¼ teaspoon cumin ground
- 1 pinch fennel seeds
- 1 pinch fenugreek ground
- ¼ teaspoon black pepper
- ½ teaspoon Turmeric ground
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- ¼ teaspoon chilli powder
For the bunny chow
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 cinnamon stick small
- 2 green cardamom pods
- 1 star anise
- 1 bay leaf
- 1 onion , chopped
- 2 tablespoons curry powder South African style
- 2 tomato peeled, seeded and chopped
- 20 oz. leg of lamb cut into ½ inch (1, 5 cm) cubes, boneless
- 1 tablespoon ginger finely chopped, fresh
- 1 teaspoon garam masala
- 3 cloves garlic , finely chopped
- 12 curry leaves
- 3 potato cut into ½ inch (1, 5 cm) cubes, medium
- salt
- 3 tablespoons cilantro finely chopped leaves
- 2 tablespoons lime juice , freshly squeezed
- 2 cups water
- 2 white bread not sliced, each cut in half in the middle and emptied of the crumb, loaves, crispy
- 2 tablespoons cilantro for serving, chopped
Instructions
Curry powder
- Combine all the ingredients and grind them in a spice grinder until they are reduced to a fine powder. Set aside.
Bunny chow
- Heat the oil in a pan over medium heat and brown the whole spices and bay leaf until the spices sizzle and release their aromas.
- Add the onion and sauté for 5 to 7 minutes or until translucent.
- Stir in the reserved curry powder and garam masala and sauté for 1 minute over medium heat, then add the tomatoes and stir to combine.
- Cover and cook over medium heat for 10 minutes, stirring very frequently.
- Add the meat, fresh ginger, garlic and curry leaves and 1¼ cup (300 ml) of water.
- Bring to a boil then reduce the heat and simmer over low to medium heat, stirring occasionally for 50 minutes or until the meat is tender.
- Add the potatoes, salt to taste then add the remaining up to ¾ cup (200 ml) of water if necessary. Mix well.
- Continue to simmer until the meat and potatoes are cooked through, about 15 to 20 minutes.
- Stir in the chopped cilantro and lime juice.
- To serve, pour the bunny chow into the hollowed breads and garnish with chopped cilantro.
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