Aromatic Lamb Bunny Chow
17th November 2016
Bunny Chow sounds menacing, no denying it. In fact, the first time my primary school friend mentioned it, I imagined horrible, horrible things. Luckily for us and the bunnies of the world, it isn’t exactly what it sounds like. Instead, this aromatic lamb bunny chow is made from beautifully tender lamb and delicate curry flavours. Once prepared, it’s spooned into a fresh, hollowed out loaf of bread, which soaks up every drop of the thick and flavoursome sauce. It’s really the epitome of the Cape.
Ingredients for making Aromatic Lamb Bunny Chow:
1 sachet of Nice ‘n Spicy Mild Cape Curry
1kg of Lamb knuckles or shanks
3/4 cup vegetable oil
4 cloves of garlic, crushed
1 small piece of ginger root, grated
4 medium onions – finely chopped
3 large tomatoes chopped or 1 can of All Gold tinned tomatoes
2 tbs Safari White Vinegar (diluted in 1 cup of water)
1/2 cup dried peaches soaked, drained and sliced into quarters
4 potatoes peeled and cubed
1/2 a loaf of crusty bread per person or a ciabatta roll each
Brown your onions along with the garlic and ginger, but take care not to burn. Then, stir-fry the spices from the first two tiers of the Nice ‘n Spicy sachet, before adding the meat and stirring until well coated.
Once the meat is ready, add your tomato, peaches and vinegar and bring to the boil. Then, reduce the heat and simmer until the meat is nearly tender (this usually takes around 1 hours). Then add your potatoes and cook until done and meat is tender.
Stir in the rest of the spices and cook for a few extra minutes, while you hollow out your bread. (Full instructions are on the back of the sachet)
Once it’s all ready, spoon the mixture into the hole and enjoy.
Don’t fancy your regular ol’ bunny? Why not try the following substitutes?
Looking for something with a bit more heat, try this masala curry filling for your Chow. Top with Greek yoghurt for the ultimate indulgence.
Pickled Curried Fish
Pickled Fish is a South African delicacy, so it only seems right to chuck it in a Bunny. Top with apricots for a twist.
Chilli Con Carne
Try this variety for a fusion of Mexican flavours. Top with sour cream and homemade guacamole for a proper fiesta.
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