LEE’S HOMEMADE BUNNY CHOW
One of the dishes I made for my husband – homemade bunny chow served with sambals.
- 1 white unsliced loaf of bread
- 500 – 750 g stewing lamb, mutton or beef
- 1 – 2 teaspoons oil
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 2 teaspoons karishmi chilli powder
- 1 bay leaf
- cinnamon quill
- 1 star anise
- 1 red or green chilli, finely chopped (I usually use green)
- 1 tablespoon garlic and ginger mix
- 4 fresh tomatoes, chopped or 2 tins canned tomatoes
- 2 – 3 potatoes depending on size, cut into bite size cubes
- 1 – 2 carrots, cut into bite size cubes
Heat the oil in a pot and brown the meat of choices in batches until done (avoid overcrowding to avoid steaming the meat – you want a good sear on the pieces).
Add the kashmiri powder, with the rest of the spices, crushed ginger and garlic, salt and pepper to the meat.
Add in the onion and the fresh or canned tomatoes.
Add ± one cup of hot water and simmer until the meat is almost tender, about 1¼ hours.
Keep checking every 30 minutes interval and add a little water if it becomes dry.
Add the cubed potatoes and continue to simmer for a further 30 minutes.
While waiting for the curry neat mixture, cut the loaf of bread in half and pull out the centres to leave hollow spaces for the curry.
Prepare the carrot and extra tomatoes and cucumber sambals to have on the side.
When ready, spoon a sufficient amount of curry into the hollow halves and garnish with coriander leaves (optional) and serve with the sambals of your choice.
Recipe and photo: Lee Steyn
