BUNNY CHOW RECIPE
In Durban, South Africa, street food isn’t just sustenance; it’s a cultural cornerstone. Among these culinary gems shines the Bunny Chow, a quarter loaf of freshly baked bread transformed into a vessel for bold curries.
The classic “kota mutton” boasts tender lamb bathed in a fragrant sauce, but adventurous palates can explore chicken, vegetable, or even bean variations. Each vendor offers a unique twist on the curry’s melody, with spices playing their own distinct notes.
And with Durban boasting the largest Indian population outside of India, it’s no surprise that some Bunny Chows rival the most esteemed curries on Earth. Prepare to have your taste buds tantalized and your soul warmed by this South African street food sensation.
Diving into a Bunny Chow takes some moxie – it’s a delightfully messy affair, with the rich, turmeric-infused gravy leaving a golden footprint on anything it meets. Think of those vibrant stains as trophies earned in the pursuit of flavor! And if you can’t hop on a plane to South Africa.
Ingredients:
1/4 cup sunflower oil
2 lb. lamb shoulder, cut into large chunks
2 sprigs curry leaves, strip leaves off stalk
1 large yellow onion, finely diced
2 tbsp ginger-garlic paste
1 can crushed tomatoes
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp turmeric powder
1 tbsp curry powder
1 tsp chili powder
4 fresh tomatoes, rough chop
4 yukon gold potatoes, peeled and cubed
1 bunch fresh cilantro
1 loaf fresh bread
Method
Start with the lamb: Heat a drizzle of oil in a heavy-bottomed pot. Season the lamb cubes liberally with salt. Sear them in batches over medium-high heat until golden brown on all sides. Don’t o
vercrowd the pot – this ensures even browning and prevents the meat from stewing. Transfer the seared lamb to a plate and set aside for later.
Add remaining oil to the pot, add washed curry leaves and gently fry to release the aroma. Almost immediately add the diced onions and cook until soft and lightly golden brown. Do this over a low heat with a lid, stirring often.
Once the onions have softened and browned, introduce the ginger-garlic paste and stir-fry for one minute. Add the canned tomatoes and simmer for two minutes, covered, to allow the flavors to meld.
Next, incorporate the ground cumin and coriander, followed by the turmeric, curry powder, and chili powder. Stir well and cook over low heat for two minutes, releasing the fragrance of the spices. Add the lamb cubes, diced fresh tomato, and two cups of water.
Bring to a simmer, cover, and cook over low heat for 2-2.5 hours until the lamb is fork-tender. Stir in the potatoes and simmer for an additional 20-30 minutes until tender.
Finish with a sprinkle of fresh cilantro. ENJOY 🙂