South African Lamb and Potato Bunny Chows

Bunny chows, a proudly South African dish, consist of a quarter or half loaf of bread hollowed out and filled with curry. Bunny chows are probably one of my all-time favorite ways to eat curry.

The origins of Bunny Chow are not quite clear, but it is believed that workers from the sugar cane fields in Durban, South Africa, needed a way to carry their lunches. Hollowed-out bread filled with warm, spicy curry proved to be the perfect solution. While there are many other stories about its origins, this is the one I like the most. Oh, and rest assured, there is no bunny meat in a Bunny Chow.

I prefer my Bunny Chow quite hot and spicy, but you can adjust the chilies and garam masala to your taste. There isn’t much more to say about this dish—you simply have to try it if you haven’t already. And of course, you don’t have to worry about baking your own bread. As long as you get the freshest bread you can find, it will be perfect.

How to Make South African Lamb and Potato Bunny Chows

Prepare the Curry:

1. Sauté the Aromatics: In a large pot, fry the onions, garlic, chili, and ginger until soft and fragrant.
2. Brown the Lamb: Add the lamb and brown in the pan for 3-5 minutes.
3. Add the Spices: Add all the spices and stir to coat the lamb. Fry for 1-2 minutes to release the flavors.
4. Add Tomatoes and Sugar: Add the chopped tomatoes and sugar. Stir to coat the lamb.
5. Simmer: Add enough water to just cover the lamb. Cover and cook for 30 minutes.
6. Cook the Potatoes: Add the potatoes and more water if necessary. Cook for another 15-20 minutes until the potatoes are tender and the lamb is soft.

Prepare the Bread:

1. Slice and Hollow: Slice the loaf of bread into quarters. Hollow out each piece, leaving a bit of bread at the bottom to hold the curry.

Assemble the Bunny Chow:

1. Fill the Bread: Spoon the curry into the hollowed-out bread pieces.
2. Top and Serve: Place the chunk of bread you scooped out on top. Serve immediately.

Recipe Notes:

• Ensure the lamb is well-browned to maximize the flavor of the curry.
• Adjust the spice levels according to your preference.
• Use a good-quality, crusty bread to hold the curry well.
• If you prefer a milder curry, reduce the amount of chili and garam masala.

South African Lamb and Potato Bunny Chows

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Alida Ryder
• Total Time: 75 minutes
• Yield: Serves 4
• Diet: Gluten-Free, Omnivore

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Description

A Durban street food classic! Spicy lamb curry served in a hollowed-out loaf of bread.

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Ingredients

Units USM Scale 1x2x3x

• 1 loaf fresh bread
• 1 onion, peeled and finely chopped
• 3 garlic cloves, crushed
• 3cm piece of ginger, grated
• 1 red chili, finely chopped (optional)
• 2 lbs (1 kg) stewing lamb (deboned if preferred)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp turmeric
• 2 tsp paprika
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 2 tbsp garam masala (hot)
• 1 can chopped tomatoes
• 2 tsp sugar
• 25 fl oz (750 ml) water or chicken stock
• 4 large potatoes, peeled and chopped into large chunks
• Salt

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Instructions

Prepare the Curry

1. In a large pot, fry the onions, garlic, chili, and ginger until soft and fragrant.
2. Add the lamb and brown in the pan for 3-5 minutes.
3. Add all the spices and stir to coat the lamb. Fry for 1-2 minutes to release the flavors.
4. Add the chopped tomatoes and sugar. Stir to coat the lamb.
5. Add enough water to just cover the lamb. Cover and cook for 30 minutes.
6. Add the potatoes and more water if necessary. Cook for another 15-20 minutes until the potatoes are tender and the lamb is soft.

Prepare the Bread

1. Slice the loaf of bread into quarters. Hollow out each piece, leaving a bit of bread at the bottom to hold the curry.

Assemble the Bunny Chow

1. Spoon the curry into the hollowed-out bread pieces.
2. Place the chunk of bread you scooped out on top. Serve immediately.

Notes

• For a deeper flavor, marinate the lamb in the spices for at least 30 minutes before cooking.
• If you don’t have stewing lamb, you can substitute with lamb shoulder or leg, adjusting cooking time as needed.
• Leftover Bunny Chow can be stored in the refrigerator for up to 2 days; reheat gently in the microwave or oven.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Braising
• Cuisine: South African

Nutrition

• Serving Size: 1 bunny chow
• Calories: 700
• Sugar: 10
• Sodium: 800
• Fat: 40
• Saturated Fat: 15
• Unsaturated Fat: 20
• Trans Fat: 0g
• Carbohydrates: 70
• Fiber: 10
• Protein: 45
• Cholesterol: 100

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