Laughter is brightest where food is best … Check This Amazing Recipe: Bunny chow
How to Make Bunny chow
less than 30 mins
1 to 2 hours
- 2 tbsp vegetable oil
- ½ tsp cumin
- ½ tsp fennel seeds
- 2.5cm/1in piece of cinnamon
- 2 green cardamom
- 1 star anise
- 1 bay leaf
- 1 onion
- 2 tbsp South African curry powder
- 2 tomatoes
- 1kg/2lb 2oz boneless leg of lamb
- 1 tbsp finely chopped fresh ginger
- 1 tbsp finely chopped garlic
- 10-12 curry leaves
- 2 large potatoes
- 2 tbsp finely chopped coriander
- 2 tbsp lime juice
- 2 loaves of crusty white bread
- coriander cress
Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
Add the onion and cook for 5–7 minutes until translucent.
Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix.
Cook on medium heat, stirring often, until you get a sauce-like consistency.
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.
Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes).
Stir in the chopped coriander and lime juice.
To serve, spoon into the hollows in the bread and garnish with coriander cress.