Mutton Bunny Chow
A popular meal inspired by the city of Durban where hollowed-out bread is filled with a spicy and delicious curry. The bread soaks up all the flavour and it's great to dig in and eat with your hands.
- 15 ml (1 tbsp) oil for frying
- 1 kg lean stewing mutton or lamb, with fat trimming cut off
- A loaf of white or whole-wheat bread, cut into quarters and inside removed
- 2 tbsp crushed garlic
- 1 tbsp crushed ginger
- 2 potatoes peeled and quartered
- 2 Knorrox mutton stock cubes
- 3 bay leaves
- 2 tbsp garam masala
- 1 tbsp turmeric
- 2 cinnamon sticks
- 20 g fresh coriander, roughly chopped (optional)
- 2 onions, roughly chopped
- 3 tomatoes, finely chopped
- ½ tsp cumin
- 750 ml (3 cups of) water
- Heat oil in a pot over medium heat.
- Fry dry spices: Add Tumeric, Garam masala, cinnamon and cumin, fry for 2-3 minutes until aromas come out.
- Add onion, ginger, garlic and bay leaves. Sauté until onions are translucent and soft.
- Add mutton or lamb with extra trimmings cut off to brown and coat with spices, once browned add Knorrox Mutton stock cubes, tomatoes, potatoes and 2-3 cups of water.
- Cover and leave to simmer on medium heat for 45 minutes.
- When the meat is tender and gravy thickened, fill the bread with curry and serve.
- Without milk
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