Bunny Chows

This fabulous South African recipe mutton curry delicacy is complemented by hollowed out bread bowl. A gorgeous vibrant centrepiece. Bunny Chow is a famous Durban classic food. Indian-South African inspired lamb dish make a satisfying food, always. And paired with fresh bread, delicious curry-soaked bread filling. Read on to learn how to cook the ultimate mutton bunny chow recipe. Chicken, beef or mince can also be used. A beautiful South African day for you!


  • 1 kg boneless lamb, cubed 
  • 1 big onion, thinly sliced
  • Garlic and ginger, crushed
  • 2 fresh tomatoes, chopped
  • Fresh chilli peppers, chopped
  • 1 stick cinnamon
  • 4 teaspoons masala
  • 2 tbsp vegetable oil
  • 1 tbsp ground turmeric
  • 4 cubed potatoes
  • Salt to taste
  • 3 curry leaves
  • coriander leaves, to garnish
  • 2 fresh bread, unsliced


  1. In a dry frying pan over a low-medium heat, heat the cinnamon stick for about 2-3 minutes until fragrant. Add the vegetable oil and onion and stir-fry over a medium heat for about 5 minutes. Add the garlic and curry leaves and stir-fry for about extra 5 minutes.
  2. Stir in the masala, peppers and turmeric and fry for a minute, now add the tomatoes and simmer for a minute. Add the lamb and coat in the spiced tomato and onion mixture. Add other remaining spices and salt to taste, pour little water and bring to the boil on reduced the heat, cover and allow to cook for 30 minutes, stirring occasionally.
  3. Now add the potato and simmer for about extra 15 minutes until potatoes cooked tender.
  4. Hollow out the bread, scoop and fill up with the meaty sauce to your delight. Garnish with greens and enjoy!



1 large onion, diced
2 cinnamon sticks
A good glug of sunflower oil
2 garlic cloves, chopped
1 tsp ginger, chopped
4 Tbsp masala
1 tsp cumin powder
1 tsp coriander powder
1 kg stewing lamb
10 curry leaves
1 cup of your favourite dark lager (Best Black Gold or AND UNION dark lager)
1 tin whole peeled baby tomatoes
1 Tbsp NoMU beef stock
2 potatoes, peeled and diced
Fresh coriander to serve
A loaf of farm bread to serve


1. Fry the onions and cinnamon sticks in a large pot until they begin to brown.
2. Add the garlic, ginger, masala, cumin and coriander and fry for a minute to cook the spices.
3. Add the meat and curry leaves and fry for another 2 minutes.
4. Add the beer, tomato and stock and stir to combine.
5. Bring to a boil, then turn the heat down and simmer.
6. Cook for 1 hour with the lid on, then remove the lid and continue cooking.
7. At the 1 hour 30 minute mark, add the potatoes.
8. Once the meat is tender and the potatoes are cooked, it’s done cooking.

Serve in a quarter loaf, garnish with fresh coriander and wash it down with your favourite dark lager.




  • 1 brinjal, sliced
  • 2 loaves bread, cut in half
  • 1 cup canola oil
  • 1/2 head cauliflower
  • 1 x 400 g can chickpeas
  • 400 g green beans
  • 3 t fresh ginger, finely chopped
  • ½ onion, diced
  • 3 spring onions, chopped
  • 1 clove garlic, finely diced
  • 1 red pepper, finely diced
  • to taste chillies
  • 3 t curry powder
  • 1 t sweet Spanish paprika
  • t t coriander seeds
  • 1 cup plum tomatoes, chopped
  • a dash vinegar
  • a few leaves basil
  • a pinch salt
  • 6 T coconut cream
  • to garnish coriander
  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 3–4 litres water
  • ½ cup tomato puree
  • 1 t salt, or to taste
  • 1 t whole peppercorns

Cooking Instructions

Chop the brinjal and sprinkle with salt, then place a weight on it to remove the bitterness.

To make the stock, place all the ingredients in a large, deep saucepan and bring to the boil. Reduce the heat and simmer for at least 2–3 hours, skimming when necessary. Pass the stock through a sieve. Excess stock can be kept in the freezer for 2-3 months.

Slice the bread in half. Pull out most of the soft bread inside, leaving a thick wall and bottom. Bake the bread in the oven until it’s crunchy and sturdy enough to hold the curry. Keep the bread that you removed to thicken the curry or to serve with it.

To make the curry, fry the cauliflower, beans and the chickpeas for 3 minutes or until crispy. Set aside.

Fry the ginger, onion, spring onion, garlic, red pepper and chilli for 2 minutes, then add the curry powder, paprika and coriander seeds.

While the ingredients are frying, drain the brinjal and add to the pan. Add the tomatoes and vinegar and stir. Simmer for 20 minutes, adding the stock when the pan becomes dry. Do not allow to dry out. Taste and season with salt if necessary.

Add the cauliflower, beans and chickpeas. Simmer for 5 minutes and add some more stock to the pan. Before serving, add the basil leaves and coconut cream. Ladle the curry into the hollowed bread, garnish with coriander and serve immediately.



1kg Chicken Cubed

For Marinade:

1tsp Smoked Paprika

1tsp Cayenne Pepper

1tbsp Freshly Chopped Ginger

Sprinkle Nutmeg

2tsp Curry Powder

2tsp Tandoori Spice

1tsp Turmeric

1tsp Chili Powder

1tsp Oil

In the Pan:

2tsp Oil

2tbsp Butter

1tsp Mustard Seeds

2 Onions Chopped

1tsp Freshly Chopped Garlic

2tsp Tandoori

2tsp Curry Powder

1tsp Cumin

1tsp Turmeric

1tsp Smoked Paprika

1tsp Coriander powder

1tsp Chili Powder

4tbsp Tomato Puree

2 Tins Chopped Tomatoes

1Tin Coconut Milk

4tbsp Chutney



1. Mix all marinade ingredients in a bowl with the cubed chicken and rub in. Cover and put in the fridge for a minimum 2 hours and up to over night. Take out of the fridge 20minutes before starting to cook.

2. In a large pot heat up half oil and half butter. Add onions, garlic and mustard seeds and cook until onions are soft, about 10 minutes. In a separate pan dry fry (no oil) the remaining spices on high but be careful not to burn, about 5 minutes. Increase the heat slightly and add the fried spices, add the tomato puree and cook out for 3 minutes. Add chopped tomatoes and cook for a further 10minutes. Pour sauce in a mixer and blitz until smooth and pour back into the pot.

3. In a pan heat up rest of oil and butter and sear the chicken until coloured on each side. Place the chicken into the sauce and add in the tin of coconut. Lower the heat, cover and cook for about 30minutes.

4. Add the chutney, stir and cook for a further 10 minutes.

Serve with fresh coriander, basmati rice, poppadum’s’, Naan breads, Tomato & Onion Salsa, Cucumber Riata and Mango Chutney.






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