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Bunny chow (Indian South African Hollowed Bread With Curry)

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.

Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 30 mins
Servings: 4 people
Calories: 137 kcal
Course: Main Course
Cuisine: South African

Ingredients

For the curry powder
  • ¼ teaspoon Cayenne pepper powder
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1 pinch fennel seeds
  • 1 pinch ground fenugreek
  • ¼ teaspoon black pepper
  • ½ teaspoon ground turmeric
  • 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 small stick cinnamon
  • 2 pods green cardamom
  • 1 star anise
  • 1 bay leaf
  • 1 onion , chopped
  • 2 tablespoons South African curry powder
  • 2 tomatoes , peeled, seeded and chopped
  • 20 oz. boneless leg of lamb , cut into ½ inch (1,5 cm) cubes
  • 1 tablespoon finely chopped fresh ginger
  • 1 teaspoon garam masala
  • 3 cloves garlic , finely chopped
  • 12 curry leaves
  • 3 medium potatoes , cut into ½ inch (1,5 cm) cubes
  • salt
  • 3 tablespoons finely chopped cilantro leaves
  • 2 tablespoons lime juice , freshly squeezed
  • 2 cups water
  • 2 loaves crispy white bread , not sliced, each cut in half in the middle and emptied of the crumb
  • 2 tablespoons chopped cilantro , for serving

Instructions

Curry powder
    Cup of Yum
  1. Combine all the ingredients and grind them in a spice grinder until they are reduced to a fine powder. Set aside.
Bunny chow
  1. 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.
  2. Add the onion and sauté for 5 to 7 minutes or until translucent.
  3. 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.
  4. Cover and cook over medium heat for 10 minutes, stirring very frequently.
  5. Add the meat, fresh ginger, garlic and curry leaves and 1¼ cup (300 ml) of water.
  6. 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.
  7. Add the potatoes, salt to taste then add the remaining up to ¾ cup (200 ml) of water if necessary. Mix well.
  8. Continue to simmer until the meat and potatoes are cooked through, about 15 to 20 minutes.
  9. Stir in the chopped cilantro and lime juice.
  10. To serve, pour the bunny chow into the hollowed breads and garnish with chopped cilantro.