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Bunny Chow with Turmeric

Bunny Chow with Turmeric

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Bunny Chow with Tumeric

Preparation time


15 ml sunflower oil
1 onion, chopped
3 cloves garlic, crushed
2 cm fresh ginger, finely chopped
15 ml turmeric
1 red pepper, chopped
500 g lamb stewing cubes
1 Knorr Mild Durban Curry Dry Cook-in-Sauce
1 tin chopped and peeled tomatoes
300 ml water
2 potatoes, peeled and cubed
1 loaf white or brown bread, quartered and hollowed out
For the sambal:
1 red onion, finely chopped
1 long green chilli, deseeded and finely chopped
2 tomatoes, finely chopped
½ bunch coriander, leaves chopped
1 tablespoon white wine vinegar
1 teaspoon caster sugar

Preparation method

Heat the oil in a pot and fry the onion, garlic, ginger, turmeric and red pepper gently for 3-4 minutes until the onions start to soften.
Add the lamb cubes and cook until browned.
Add the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce, the tinned tomatoes, water and potatoes and mix well.
Bring to the boil stirring constantly then reduce the heat and allow to simmer covered for 15 – 20 minutes, stirring occasionally until the potatoes are cooked.
For the sambal mix all the ingredients together in a small bowl.
To serve spoon the lamb cubes and the sauce into each hollowed out quarter loaf and top with the sambal.
TIP: Add 1 star anise with the lamb cubes for an extra flavour twist.

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