Don’t worry – we’re not cooking up bunnies today. Bunny Chow is South African street food that probably originated in Durban. It is made of a hollowed-out loaf of bread filled with vegetarian or meat curry. This recipe uses lamb, but feel free to substitute your meat or vegetable medley of choice and adjust the cooking time accordingly.
Adapted from Cook Sister! (cooksister.com)
2 tbsp vegetable oil
1 cinnamon stick
4 green cardamom pods, lightly crushed
1 medium onion, sliced thinly into rings
2–3 fresh curry leaves
4 tsp Durban masala (which you might only find in Durban – instead use red curry powder)
1 tsp ground turmeric
1 1⁄2 tsp grated ginger
1 1⁄2 tsp crushed garlic
2 large tomatoes, chopped, or a 14-oz can chopped tomatoes
2 1⁄4 pounds lamb, cubed
3–4 potatoes, peeled and cubed
2 tsp garam masala
Salt, to taste
1 or 2 crusty, square loaves of bread (small farmhouse loaves are best)
Fresh cilantro leaves for garnish
1. Heat the oil and add the cinnamon stick, cardamom pods, onion, and curry leaves. Fry until the onion is golden brown.
2. Add the Durban masala (or red curry powder), turmeric, ginger, garlic, and tomato. Cook over medium heat, stirring occasionally, until the mix breaks down a bit and resembles a purée.
3. Add the meat and cook for about 10 minutes. Then add potatoes and about 1⁄4 cup of water. Lower the heat and simmer on low. Watch it closely and stir occasionally to make sure the bottom of the pot does not burn.
4. When the meat is cooked through and the potatoes are tender (about 30 minutes), add the garam masala. Test for seasoning and add salt if necessary. Simmer for 10 minutes on low heat.
5. Halve the loaves and scoop out the insides to form bread bowls.
6. Spoon the curry into the half loaves and serve, garnished with cilantro leaves. The insides of the hollowed out loaves can be dipped into the curry and eaten as well.
Delicious with a cold beer!