Bunny Chow
An aromatic blend of South African curry powder, tender leg of lamb, and hearty potatoes simmered to perfection in a flavorful sauce with a touch of fresh ginger and garlic. Serve this fragrant curry nestled in a crusty white bread bowl, topped with vibrant coriander cress for a comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 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
- salt
- 2 tbsp finely chopped coriander
- 2 tbsp lime juice
- 2 loaves of crusty white bread
- or sprigs, to garnish coriander cress
Instructions
- Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
- Add the onion and cook for 5â7 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.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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