Embrace the best South African food you’ve ever had. Make this easy Lamb curry bunny chow recipe. Enjoy your Bunny Chow with a refreshing glass of cold milk for the perfect lunchtime treat!
Here are a few variations to add some flair to your Bunny Chow recipe. Remember to adjust the cooking times and methods accordingly for each variation. Enjoy experimenting with these different takes on the classic Bunny Chow! 🍛🍞
Vegetarian Bunny Chow:
- Substitute the lamb with a mix of hearty vegetables like chickpeas, potatoes, carrots, and cauliflower.
- You can also add paneer or tofu for extra protein.
Chicken Bunny Chow:
- Use diced chicken breast or thighs instead of lamb. The cooking time will be shorter, so adjust accordingly.
Seafood Bunny Chow:
- Substitute lamb with a mix of seafood like shrimp, mussels, and calamari.
- Add the seafood towards the end of the cooking time to avoid overcooking.
Spicy Bunny Chow:
- Increase the amount of chili or add a different variety of hot peppers for an extra kick.
- You could also add a teaspoon of chili powder or red pepper flakes.
Peanut Butter Bunny Chow:
- Stir in a couple of tablespoons of smooth peanut butter towards the end for a rich, nutty flavor.
Creamy Bunny Chow:
- Substitute coconut milk with heavy cream or Greek yogurt for a different texture and flavor.
Butter Bean Bunny Chow:
- Add a can of butter beans to the mix for added protein and texture.
Bunny Chow with Bread Bowls:
- Instead of regular white loaves, use bread bowls (large round rolls) for serving. This variation works well for individual portions.
South African Local Dish – Bunny Chow
Cook this delicious local dish Bunny Chow its quick and easy. Any type of curry can be used for a bunny chow, it all depends on the cook and personal preference!
Ingredients
- 30ml sunflower oil
- 1kg deboned lamb diced
- 1 onion coarsely chopped
- 2 garlic cloves finely chopped
- 5ml fennel seeds pounded with pestle and mortar
- 10ml cumin
- 10ml coriander
- 15ml garam masala
- 5ml ground cinnamon
- 3ml ginger
- 3 cardamom pods
- 1 chili deseeded and chopped
- 15ml turmeric
- 410g canned chopped tomatoes
- 400ml coconut cream or fresh cream
- 1 lemon juice extracted
- 250ml water
- 2-3 curry leaves optional
- salt and freshly ground black pepper to taste
- 2 white loaves of bread for serving
- achar and chutney for serving
Instructions
- If you're using a non-stick pot, consider getting a regular one instead.
- Sauté the ingredients until the onions turn translucent. Stir and fry until the spices begin to stick to the bottom of the pot.
- Add the fine spices, stir and fry until the spices begin to stick to the bottom of the pot.
- Add the tomatoes and stir until any bits stuck to the bottom loosen. Then, mix in the meat, ginger and garlic and curry leaves.
- Let it simmer for at least 30 minutes, or until the meat is nearly tender. Add a little water along with the potato cubes and continue simmering until the meat is fully tender.
Serving with The Bread:
- Use an unsliced rectangular loaf with a flat top, commonly known in South Africa as a "Government sandwich loaf."
- Cut the loaf into two, three, or four equal portions, depending on the appetite of your diners. Using a sharp knife, hollow out the center of each piece, leaving a thick base and sturdy walls. Keep the removed soft bread aside.
- Spoon the curry into the hollowed-out bread, then place the removed bread back on top. This extra bread can be used to scoop up the curry, since, as tradition dictates, bunny chow is ALWAYS eaten with the hands.