Yotam Ottolenghi’s Durban Bunny Chow By The Guardian
Bunny chow is traditionally made with mutton and served in hollowed-out bread. It’s totally comforting (as well as being the perfect antidote to a heavy night out, according to Calvin).
If you prefer, serve the curry alongside rice instead of inside the rolls. If you can, it’s best to make the curry a day ahead, so the flavors develop.
750 g stewing lamb or mutton on the bone (scrag, for preference), cut into 3cm chunks
3 onionspeeled and roughly chopped (480g)
30g piece fresh gingerpeeled and finely grated
6 garlic clovespeeled and crushed
3 mild green chilliescut at an angle into 1cm-thick slices
20 ½ tbsp leaf masala
2 fresh bay leaves
6 large plum tomatoes,roughly grated and skins discarded (750g)
Salt
550g maris piper potatoes (about 3-4), peeled and cut into 3cm chunks
2 carrotspeeled and cut into 3cm chunks (150g)
4 soft white bread rolls
For the curry leaf oil
4 sprigs fresh curry leaves – about 20 leaves
For the carrot sambal
3 carrots,peeled and shaved into ribbons with a peeler (200g)
1 small red onion,peeled and finely sliced (100g)
½ garlic clove, grated
10 g piece fresh gingerpeeled and finely grated
1 bird’s eye chilli, thinly sliced (if you don’t like heat, leave it out)
1 tbsp lime juice
CategoryBaking, Breakfast, Lunch, One Pan, Oven Baked, SnackCuisineSouth African RecipesCooking MethodAppetizer, Dessert, Snack
Ingredients
750 g stewing lamb or mutton on the bone (scrag, for preference), cut into 3cm chunks
3 onionspeeled and roughly chopped (480g)
30g piece fresh gingerpeeled and finely grated
6 garlic clovespeeled and crushed
3 mild green chilliescut at an angle into 1cm-thick slices
20 ½ tbsp leaf masala
2 fresh bay leaves
6 large plum tomatoes,roughly grated and skins discarded (750g)
Salt
550g maris piper potatoes (about 3-4), peeled and cut into 3cm chunks
2 carrotspeeled and cut into 3cm chunks (150g)
4 soft white bread rolls
For the curry leaf oil
4 sprigs fresh curry leaves – about 20 leaves
For the carrot sambal
3 carrots,peeled and shaved into ribbons with a peeler (200g)
1 small red onion,peeled and finely sliced (100g)
½ garlic clove, grated
10 g piece fresh gingerpeeled and finely grated
1 bird’s eye chilli, thinly sliced (if you don’t like heat, leave it out)
1 tbsp lime juice
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