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Name: Bunny Chow
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: South Africa
Ingredients: 1 unsliced white bread loaf; 700 g lamb shoulder, cubed; 1 onion, finely chopped; 3 garlic cloves, minced; 15 g fresh ginger, grated; 2 tbsp Durban curry powder; 1 tsp ground cumin; 400 g canned chopped tomatoes; 250 g potato, cubed; 3 tbsp vegetable oil; 1 tsp salt; 2 tbsp fresh cilantro, chopped

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South Africa1 h 30 minServes 4cooked before

Bunny Chow

Ingredients12

unsliced white bread loaf1
lamb shoulder, cubed700 g
onion, finely chopped1
garlic cloves, minced3
fresh ginger, grated15 g
Durban curry powder2 tbsp
ground cumin1 tsp
canned chopped tomatoes400 g
potato, cubed250 g
vegetable oil3 tbsp
salt1 tsp
fresh cilantro, chopped2 tbsp

grainmeatvegetablespice & sauceother

Method

Heat the oil in a pot and fry the onion until soft.
Add the garlic, ginger, curry powder, and cumin and cook briefly until fragrant.
Add the lamb and brown it on all sides.
Stir in the tomatoes, potato, salt, and a splash of water, then cover and simmer until the meat is tender and the sauce is thick.
Cut the loaf into quarters, hollow out the soft crumb, and keep the lids.
Spoon the hot curry into the bread hollows, scatter with cilantro, and serve with the lids on the side for dipping.