Bunny Chow and Its Durban Curry
photo by Keltria
- Ready In:
- 1hr 10mins
- 1 loaf bread, white, unsliced, flat-topped
- 1 star anise
- 1 cinnamon stick
- 3 whole cardamom pods
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon cumin seed
- 1⁄2 cup oil
- 1 onion, chopped
- 3 tablespoons garam masala
- 1 teaspoon ground coriander (seeds)
- 1 teaspoon hot ground pepper (like cayenne)
- 2 teaspoons turmeric
- 2 tomatoes, medium, chopped
- 2 lbs leg of lamb, in cubes (or beef)
- 4 garlic cloves, finely chopped
- 2 teaspoons ground ginger
- 6 curry leaves
- 2 potatoes, large, in cubes
- cilantro (optional)
- Fry all the ingredients listed under "Whole Spices" until the onion is glassy.
- Add the list called "Fine Spices". Lingela says: "Stir and fry until the spices stick to the bottom of the pot. If you have a good Teflon-coated pot, go and buy a cheap one first.".
- Now add the tomatoes, and stir until everything sticking to the pot bottom comes loose.
- Add the meat, ginger, garlic and curry leaves.
- Simmer for half an hour or more, until the meat is almost tender, then add a little water and the potato cubes.
- Simmer until meat is tender.
- The bread:.
- It should be the unsliced rectagular loaf with the flat top, known in South Africa as a "Government sandwich loaf".
- You could cut the bread across into two, three or four even chunks, depending on how hungry the eaters will be.
- Whatever you decide, with a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed.
- Ladle the curry into the hollows, and then put back on top the bread you removed. You could use this bread to help eat the curry, as "this is ALWAYS eaten with the hands".
- (Actually, any kind of curry goes into a bunny chow. It depends on the cook and your tastes!).
Questions & Replies
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This is a good 'bitter' curry, and maybe a bit too much of a 'powder' taste. I'd suggest to reduce the 3 tablespoons of garam masala to 3 teaspoons. Adding a large chopped carrot improves the taste. Remember to add salt afterwards, and quite a bit. I simmer the meat only for 10min and then pressure cook for 15min after adding the water, potatoes and carrots, and everything turns out super soft and succulent. Add a dollop of chutney to the side after dishing up to break the bitter taste for those who are used to the sweeter curry's. This recipe also works with chicken, perhaps exchanging the water for a good liquid chicken stock.
HI there bunny chow lovers,this is a lovely mouth watering recipe.I have cooked it several times,but to really enhance the flavour you must include garlic,in fact at least two cloves crushed garlic added towards the end of the cooking time brings all the flavour to the fore.I also add during cooking time a half a cup of fresh cut corrianda,man you will love it. <br/><br/>Lou Corbitt.
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Although the story and the promise of a rich spicy lamb dish lured me, this recipe did not work for me. It was coming along nicely until I tried to "stir and fry until the spices stick to the bottom of the pot"; the spices never stuck, and I think they burnt in the process; I'm wondering if it's because of the 1/2 cup of oil? When I've tried recipes like this in the past, they've called for 3 tablespoons of oil, most of which gets absorbed into the spices! I'm just guessing here! I did make my own recipe #13470, and I substituted kaffir lime leaves for the curry leaves, which were not available in my area. Sorry, Zurie! Made for ZWT4.
RECIPE SUBMITTED BY
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).