Bunny chow
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen Best Bites
People from Durban are very proud of their Bunny Chow and its heritage - a cheap curry from the depression era. The version here is made with meat, but you can substitute with red and white kidney beans.
Method
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Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
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Add the onion and cook for 5–7 minutes until translucent.
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Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix.
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Cook on medium heat, stirring often, until you get a sauce-like consistency.
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Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender.
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Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes).
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Stir in the chopped coriander and lime juice.
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To serve, spoon into the hollows in the bread and garnish with coriander cress.
Ingredients
- 2 tbsp vegetable oil
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 2.5cm/1in piece of cinnamon stick
- 2 green cardamom pods
- 1 star anise
- 1 bay leaf
- 1 onion, finely chopped
- 2 tbsp South African curry powder
- 2 tomatoes, chopped
- 1kg/2lb 2oz boneless leg of lamb, cut into 1.5cm/½in dices
- 1 tbsp finely chopped fresh ginger
- 1 tbsp finely chopped garlic
- 10-12 curry leaves
- 2 large potatoes, cut in cubes the same size as the meat
- salt
- 2 tbsp finely chopped coriander leaves
- 2 tbsp lime juice
- 2 loaves of crusty white bread, unsliced, each cut across in half in the middle and most of the crumbs removed
- coriander cress or sprigs, to garnish
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