Memo

Lamb And Apricot Curry Bunny Chow

A South African dish consisting of a hollowed out loaf of bread filled with curry.

Our second favourite Heritage month recipe is one that we’ve all heard of before and of course, loved by all Durbanites. Some call it a “bunny” and most of us “bunny chow”. When thinking about it, it brings back youthful memories for many of us cause a bunny is a perfect filler upper when you on your way home from a night out with friends.

Easy to prepare and basically made from half a loaf of bread with the inside scooped out and kept to dip in the gravy. The hollow part of the loaf is then filled with delicious curry. You can use Lamb, mutton or vegetables, beef, chicken or mince. Our recipe for today is a Lamb and apricot curry bunny chow. Hope you enjoy and do share.

AuthorMemo StoriesCategoryDifficultyBeginner

Memo_TastyTuesday-Lamb-Curry-Bunny-Chow

Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 750 g leg of lamb, de-boned and cubed (or try stewing lamb or lamb knuckles)
 30 ml vegetable oil
 2 large onions, chopped
 2 whole cloves
 3 allspice berries
 1 mg peppercorns
 125 ml apricot juice
 45 ml peach chutney
 3 bay leaves
 250 ml dried Turkish apricots
 sea salt for taste and a handful of chopped fresh coriander
For the Marinade
 125 ml brown vinegar
 2 tsp curry powder
 1 tsp masala spice mix
 1 tsp ground cumin
 1 tsp ground coriander
 1 pinch turmeric
 2 cloves garlic, crushed
 2 tsp grated fresh ginger
 2 tbsp brown sugar
Tomato and onion sambal
 2 ripe tomatoes, seeded and chopped
 1 small onion, finely chopped
 ¼ cucumber, seeded and finely chopped and a handful of fresh coriander, chopped
 60 ml white spirit or brown vinegar
 1 tbsp sugar
 2 loaves fresh, unsliced bread or 4 mini ‘buddy’ loaves

1

Combine the marinade ingredients and massage into the meat, reserving the leftover marinade. Allow to stand for 15 minutes.

2

Heat 1 Tbsp (15 ml) of the oil in a large pot and brown half of the meat. Remove from the pot with a slotted spoon and brown the other half. Keep the meat on one side.

3

In the same pot, heat the remaining oil and add the onions, cloves, allspice, and peppercorns and fry gently until the onions are soft and golden.

4

Add the meat, reserved marinade, apricot juice, chutney, bay leaves, and apricots. Cover with the lid askew and simmer gently for about 1 hour and 20 minutes or until the meat is tender.

5

Alternatively, place in the oven at 160 °C, covered, and cook for the same amount of time. Please note that if the liquid cooks away you must add some more apricot juice. The end result should be a thick, reduced sauce with tender meat and apricots. Season well with salt and pepper and add the coriander.

Preparing the Tomato and onion sambal
6

Combine all the ingredients and leave to stand – the longer it stands, the better the flavour becomes.

Make the Bunny Chows
7

Cut the loaves of bread in half, make a hollow in each and fill with the curry (keep the scooped out bread to eat with the curry).

8

Serve with the tomato and onion sambal.

 

Ingredients

 750 g leg of lamb, de-boned and cubed (or try stewing lamb or lamb knuckles)
 30 ml vegetable oil
 2 large onions, chopped
 2 whole cloves
 3 allspice berries
 1 mg peppercorns
 125 ml apricot juice
 45 ml peach chutney
 3 bay leaves
 250 ml dried Turkish apricots
 sea salt for taste and a handful of chopped fresh coriander
For the Marinade
 125 ml brown vinegar
 2 tsp curry powder
 1 tsp masala spice mix
 1 tsp ground cumin
 1 tsp ground coriander
 1 pinch turmeric
 2 cloves garlic, crushed
 2 tsp grated fresh ginger
 2 tbsp brown sugar
Tomato and onion sambal
 2 ripe tomatoes, seeded and chopped
 1 small onion, finely chopped
 ¼ cucumber, seeded and finely chopped and a handful of fresh coriander, chopped
 60 ml white spirit or brown vinegar
 1 tbsp sugar
 2 loaves fresh, unsliced bread or 4 mini ‘buddy’ loaves

Directions

1

Combine the marinade ingredients and massage into the meat, reserving the leftover marinade. Allow to stand for 15 minutes.

2

Heat 1 Tbsp (15 ml) of the oil in a large pot and brown half of the meat. Remove from the pot with a slotted spoon and brown the other half. Keep the meat on one side.

3

In the same pot, heat the remaining oil and add the onions, cloves, allspice, and peppercorns and fry gently until the onions are soft and golden.

4

Add the meat, reserved marinade, apricot juice, chutney, bay leaves, and apricots. Cover with the lid askew and simmer gently for about 1 hour and 20 minutes or until the meat is tender.

5

Alternatively, place in the oven at 160 °C, covered, and cook for the same amount of time. Please note that if the liquid cooks away you must add some more apricot juice. The end result should be a thick, reduced sauce with tender meat and apricots. Season well with salt and pepper and add the coriander.

Preparing the Tomato and onion sambal
6

Combine all the ingredients and leave to stand – the longer it stands, the better the flavour becomes.

Make the Bunny Chows
7

Cut the loaves of bread in half, make a hollow in each and fill with the curry (keep the scooped out bread to eat with the curry).

8

Serve with the tomato and onion sambal.

Lamb And Apricot Curry Bunny Chow

Get started with Memo

Tap below to start