Entree: South Africa – Durban Indian – Bunny Chow (Hollowed bread loaf filled with a spicy Durban-style curry, traditionally made with mutton or lamb)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 20 min

Total 2 hrs 10 min

Ingredients

- 1 lb (450 g) boneless lamb shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 large onions, finely chopped, about 10 oz (300 g)
- 1 tbsp (15 g) fresh ginger, grated
- 4 cloves garlic, minced, about 1 oz (28 g)
- 2 tbsp (18 g) Durban curry powder or Madras curry powder
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (4 g) Kashmiri or mild chili powder (adjust to taste)
- 2 medium tomatoes, chopped, about 10 oz (300 g) or 1 cup (240 g) canned crushed tomatoes
- 1 cup (240 ml) beef or lamb stock (or water)
- 2 medium potatoes, peeled and cut into 1-inch cubes, about 10 oz (300 g)
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) sugar
- Salt to taste, about 1 to 1 1/2 tsp (5–8 g)
- 2 bay leaves
- 1 cinnamon stick (about 2 in/5 cm)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 4 portions of white loaf bread, each about 4 oz (115 g); total loaf about 1 lb (450 g); or 1 large sandwich loaf cut into 4 portions, hollowed
- Lemon or lime wedges, for serving

Instructions

1. Pat the lamb pieces dry and season lightly with salt. Heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium-high heat and brown the lamb in batches until well seared; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter. Add chopped onions and sauté until deep golden and caramelized, about 12–15 minutes.
3. Stir in ginger and garlic and cook 1–2 minutes until fragrant. Add curry powder, turmeric, cumin, coriander, and chili powder and cook 1–2 minutes to bloom the spices, stirring constantly to avoid burning.
4. Add chopped tomatoes (or crushed tomatoes), tomato paste, vinegar, and sugar; cook 3–4 minutes until the mixture thickens slightly.
5. Return the seared lamb to the pot. Add stock (or water), bay leaves, and cinnamon stick. Bring to a simmer, cover partially, and cook gently for 45 minutes.
6. Add the cubed potatoes, adjust salt, stir, and continue to simmer uncovered for another 20–30 minutes until lamb and potatoes are tender and sauce is reduced to a thick curry.
7. Remove bay leaves and cinnamon stick. Taste and adjust seasoning with salt or a splash of vinegar if needed.
8. Meanwhile, prepare the bread: cut the top off each portion and scoop out the soft interior to create a cavity, leaving about a 1/2-inch (1 cm) shell. Reserve scooped bread for serving or crumbs.
9. Ladle the hot curry into each hollowed loaf, garnish with chopped cilantro, and serve with lemon or lime wedges. Eat with hands or with a fork and spoon; use reserved bread to mop up the sauce.