The Perfect Durban Lamb Bunny Chow Recipe

The South Bunny Chow recipe is a South African culinary delight deeply rooted in the country's diverse culture and history. This dish, which originated in the Indian community of Durban, showcases the rich tapestry of South African cuisine. It is a testament to the fusion of flavors and traditions that make South African culture so unique. At its core, a South Bunny Chow recipe consists of a hollowed-out loaf of bread filled with a flavorful curry. The bread serves as both a vessel and an accompaniment to the aromatic and spicy curry, creating a satisfying and hearty meal. This dish perfectly embodies the idea of using simple ingredients to create something extraordinary. Ingredients For the curry powder ¼ teaspoon Cayenne pepper powder 1 teaspoon ground coriander ¼ teaspoon ground cumin 1 pinch fennel seeds 1 pinch ground fenugreek ¼ teaspoon black pepper ½ teaspoon ground turmeric ½ teaspoon ground ginger 1 teaspoon garlic powder ¼ teaspoon chilli powder For the bunny chow 3 tablespoons vegetable oil 1 teaspoon cumin seeds ½ teaspoon fennel seeds 1 small stick cinnamon 2 pods green cardamom 1 star anise 1 bay leaf 1 onion , chopped 2 tablespoons South African curry powder 2 tomatoes , peeled, seeded and chopped 20 oz. boneless leg of lamb , cut into ½ inch (1,5 cm) cubes 1 tablespoon finely chopped fresh ginger 1 teaspoon garam masala 3 cloves garlic , finely chopped 12 curry leaves 3 medium potatoes , cut into ½ inch (1,5 cm) cubes Salt 3 tablespoons finely chopped cilantro leaves 2 tablespoons lime juice , freshly squeezed 2 cups water 2 loaves crispy white bread , not sliced, each cut in half in the middle and emptied of the crumb 2 tablespoons chopped cilantro , for serving Instructions Bunny Chow 1. Brown the whole spices and bay leaf in a pan with oil over medium heat until the spices crackle and the bay leaf turns a deep brown, releasing their scents. 2. Sauté the onion for 5–7 minutes, or until it has lost its raw color. 3. Cook for 1 minute over medium heat with the curry powder and garam masala you set aside, then add the tomatoes and stir to incorporate. 4. Ten minutes covered, stirring often over medium heat. 5. Throw in the meat along with a quarter cup of water (300 ml), raw ginger, garlic, and curry leaves. 6. Simmer for 50 minutes, or until the meat is cooked, stirring regularly over low to medium heat after it has come to a boil. 7. Toss in the potatoes and a pinch of salt, then top off the saucepan with the remaining 3/4 cup (200 ml). Maintain a healthy blend. 8. The meat and potatoes need to simmer for another 15 to 20 minutes to reach an internal temperature of 165 degrees. 9. Mix in the lime juice and chopped cilantro. Curry Powder 1. Put everything in a spice grinder and pulse until it resembles a fine powder. In other words, put aside.