African

Bunny Chow

Name: Bunny Chow
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 1 serving
Cuisine: African
Ingredients: 0.25 loaf unsliced white bread loaf; 1 tbsp sunflower oil; 50 g onion; 1 small piece cinnamon stick; 1 star anise; 6 fresh curry leaves; 2 tsp garlic and ginger paste; 1.5 tbsp Durban masala or hot curry powder; 0.25 tsp ground turmeric; 150 g mutton or lamb on the bone; 70 g tomato; 70 g potato; 0.5 tsp salt; 200 ml water; 1 tbsp fresh coriander; 40 g carrot; 1 tsp white vinegar; 0.5 green chilli

Durban's famous street food: a quarter loaf of white bread hollowed out and packed with slow-cooked mutton curry, capped with its own soft crumb and served with a sharp carrot salad.

Lunch & dinner Under 400 kcal 8g+ fibre

105 min20 prep · 85 cookMedium304 kcalper serving

Method

Warm 1 tbsp of sunflower oil in a small heavy-based pot over medium heat. Add 1 small piece cinnamon stick, 1 star anise and 6 curry leaves and let them crackle for 30 seconds until fragrant.
Stir in 50 g of finely chopped onion and fry 8 minutes, stirring often, until soft and deep golden at the edges. Add 2 tsp of garlic and ginger paste and cook 30 seconds until the raw smell goes.
Lower the heat, add 1.5 tbsp of Durban masala and 0.25 tsp of turmeric with a splash of water so the spices do not burn, and fry for 1 minute until they darken and smell toasted.
Add 150 g of bone-in mutton and 0.5 tsp of salt, turn up the heat and brown for 5 minutes, turning the pieces so they take on the masala. Stir in 70 g of grated tomato and cook 5 minutes until it collapses and the oil beads at the sides of the pot.