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Spicy lamb Bunny Chow originated in South Africa, in Durmas area. And then spread throughout the region from there. Today it is served in many European Restaurants and in many homes of “Afrikaans” as a staple food. And I see why, it is absolutely delicious! 

What is Bunny Chow anyway? Well it’s a curry that is traditionally made with Lamb or Mutton or just Vegetables and then it is put inside a loaf of bread for serving.

History tells the tale of some Indian sugar plantation workers that started to take this food to work daily in a loaf of bread with (no plate) and from there it just took off as one of South Africans famous foods.

Today this recipe has become a hit in Europe and beyond. I prefer to make this recipe and then place it into “Crusty Bread” as opposed to the traditional “Bunny Bread” which is a plain soft white bread.

Of course this is my personally preferences, you can choose to prepare it either way! And do not be afraid to eat this one with your hands either, that is how it’s done.

Inspired by: SAPEOPLE TASTY RECIPES

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To make the Bunny Chow:

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Ingredients

• 1 kg Boneless Lamb
• 1 Crusty Bread
• 3 tbsp Sunflower oil
• 2 Garlic
• 2 Onion
• 1 cup Water
• 2 green chilies
• 2 Tomatoes
• 2 tbsp Ginger/Garlic Paste
• 2 Potatoes
• 2 bay leaves

MASALA SPICES

• 1 tbsp Gram Masala
• 1 tsp Cardamom
• 1 tsp Ground Coriander
• 2 Cinnamon Sticks
• 1 tbsp Cumin
• 1 tsp Fennel Seeds
• Salt and pepper, to taste
• 1 tbsp Turmeric powder
• 1 Aniseed

TOMATO SALAD

• 2 medium Tomatoes
• 2 tbsp Cilantro
• 1 tbsp Balsamic vinegar
• 1 tsp Garlic Salt

Instructions

Pressure Cooker: Cook for approx. 12 minutes or according to your pressure cookers instructions.

Slow Cooker: Place on LOW for 6-8 hours HIGH for 6

Stove Top: Cook covered on low for aprox. 1 hour minutes.

Preparation:

1. Start buy rinsing your meat of choice and draining off any excess water.
2. Add oil to your cooking pot, and then add in your chopped onions and cook for 5 minutes.
3. Now add in all your dry spices, bay leaves and cinnamon sticks and fry on low heat for 5 minutes.

Cooking your Meat:

1. Now add 1 kg of your Mutton/Lamb or other meat and mix in well, for 10 minutes till lightly browned.
2. Place your garlic/ginger paste, green chilies into the pot and fry for another 3 minutes turning regularly.
3. Add in your tomatoes, tomato paste with 1/2 cup of water and simmer on low for 30 minutes.
4. As juices begin to evaporate, add in an additional 1/2 cup of water and potato's and cook until tender.
5. Serve with my Tomato Balsamic Cilantro salad.
6. Enjoy!

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