Entree: South Africa – Johannesburg & Gauteng – Bunny Chow (Hollowed white loaf filled with a spicy curried meat stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 5 min

Total 1 hr 20 min

Ingredients

- 1 large unsliced white sandwich loaf, about 14 oz (400 g)
- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, sliced, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14 g) curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) cayenne or chili powder, or to taste
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) beef or lamb stock
- 2 medium potatoes, peeled and cut into 1-inch cubes, about 10 oz (280 g)
- 1 tbsp (15 ml) white vinegar
- 1 tsp (4 g) sugar
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1/2 cup (120 g) mango chutney or salsa, optional, for serving

Instructions

1. In a large heavy pot, heat the oil over medium-high heat and brown the lamb pieces in batches; remove and set aside. In the same pot sauté the onion until soft, then add garlic and ginger and cook 1 minute. Stir in curry powder, turmeric, cumin, coriander and cayenne and cook 1 minute to bloom the spices. Add the browned lamb back to the pot, add diced tomatoes, stock, potatoes, vinegar, and sugar, bring to a simmer, cover, and reduce heat to low; cook gently until lamb and potatoes are tender, about 45–60 minutes. Adjust seasoning with salt and pepper.
2. Meanwhile, halve the loaf lengthwise and carefully scoop out most of the interior to create a cavity, reserving the removed bread as croutons or for dipping. Fill the hollowed loaf with hot lamb curry (including some sauce), garnish with chopped cilantro, and serve immediately with mango chutney on the side so diners can spoon curry into bread and eat by hand.