Bunny Chow
Bunny Chow is a South African street food dish consisting of a hollowed-out loaf of white bread filled with a flavorful curry. This version features a rich, spicy lamb curry that is perfect for a satisfying lunch.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,050 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 glamb shoulder, cut into 2.5cm cubes
- 2 tbspcanola oil
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 1 tbspfresh ginger, grated
- 2 tbspcurry powder
- 1 tspgaram masala
- 1 tspground cumin
- 1 tspground coriander
- 0.5 tspcayenne pepper(optional)
- 400 gcanned diced tomatoes
- 2 cupwater
- 2 pcspotato, peeled and cubed
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1 pcswhite bread loaf, unsliced
garnish
- 0.25 cupfresh cilantro, chopped(optional)
Equipment
ladle · large pot · dutch oven · cutting board · knife
The method
Step by step
- 1
Heat canola oil in a large pot or Dutch oven over medium-high heat.
About 2 min
- 2
Brown the lamb shoulder in batches until sealed on all sides, then remove from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; this ensures a good sear.
- 3
Add the yellow onion to the pot and cook until softened, about 5 minutes.
About 5 min
- 4
Stir in the garlic and fresh ginger and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 5
Add the curry powder, garam masala, ground cumin, ground coriander, and cayenne pepper (if using) to the pot and toast for 1 minute, stirring constantly.
About 1 min
Cook’s note: Toasting the spices brings out their full flavor.
- 6
Return the browned lamb to the pot.
- 7
Pour in the canned diced tomatoes and water, scraping up any browned bits from the bottom of the pot.
- 8
Add the potato, salt, and black pepper.
- 9
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the lamb is tender and the potatoes are cooked through.
About 50 min
Cook’s note: Stir occasionally to prevent sticking.
- 10
While the curry simmers, prepare the white bread loaf by carefully cutting out a square from the top, leaving the crust intact. Hollow out the soft bread from the center, creating a 'bowl'.
About 5 min
Cook’s note: Save the removed bread to dip in the curry.
- 11
Once the curry is ready, taste and adjust seasoning if necessary.
About 1 min
- 12
Ladle the hot lamb curry into the hollowed-out bread loaf.
About 1 min
Cook’s note: Fill it generously.
- 13
Garnish with fresh cilantro, if desired, and serve immediately.
Per serving
Nutrition
- Calories
- 1,049.9kcal
- Protein
- 42.6g
- Carbs
- 126.2g
- Fat
- 43.3g
- Fibre
- 12.1g
- Sugar
- 16g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover curry and bread separately in airtight containers in the refrigerator.
Reheat the curry gently on the stovetop or in the microwave until heated through. The bread is best eaten fresh.
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