Lamb Bunny Chow

Main course. Serves 4.

lamb bunny chow

Cube the meat and slice the onion; peel and dice the tomato.

Heat the oil and add the cinnamon stick, cardamom pods, onion and curry leaves. Fry until the onion is light golden brown in colour.

Add the masala mix (or curry powder), turmeric, ginger, garlic and tomato. Cook over medium heat, stirring occasionally, until the mix resembles a puree.

Add the meat and cook for about 10 minutes. Then add the poatoes and about 1/4 cup of water. Lower the heat and simmer over low heat until the meat is tender and the potatoes cooked. Keep an eye on it to make sure the bottom of the pot does not burn.

When the meat is cooked through and the potatoes are tender (about 30 minutes), add the garam masala mixture. Test for seasoning and add salt if necessary. Simmer for a further 10 minutes on a low heat.

In the meantime, take a fresh loaf of white bread – it needs to be crusty on the outside with a nice, soft crumb. Little farmouse loaves half the size of standard loaves are ideal. Halve the loaf and scoop out the soft white crumb, leaving the crust to form a “bowl”.

Spoon the curry into the half loaf and serve, garnished with coriander leaves.

The soft crumb can be dipped into the curry and eaten as well.


  • 1 kg lamb, cubed
  • 1 medium onion, sliced thinly into rings
  • 2 large tomatoes or 1x400g tin chopped tomatoes
  • 2 Tbsp vegetable oil
  • 2-3 curry leaves
  • 1 stick cinnamon
  • 4 green cardamom pods, lightly crushed
  • 1.5 tsp crushed ginger
  • 1.5 tsp crushed garlic
  • 4 tsp Durban masala (or substitute shop-bought curry powder,as hot or mild as you like)
  • 1 tsp ground turmeric
  • 2 tsp garam masala
  • 3-4 potatoes, cubed
  • Salt
  • 1 or 2 (depending on the size) crusty, square loaves of bread
  • Fresh coriander leaves to garnish