'Bunny chows' with Lamb and apricot curry

A deliciously sweet and tart lamb curry served in a fun South African way.
 
recipes bunny chow curry
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Recipe from: 27 November 2013
Preparation time: 30 min
Cooking time: 1h 35 min
 
 

Ingredients

 
  • 2
    fresh loaves of bread (unsliced) OR 4 mini buddy loaves
  • 125
    ml
    brown vinegar
  • 10
    ml
    curry powder
  • 5
    ml
    masala spice mix
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 1
    ml
    turmeric
  • 2
    cloves garlic - crushed
  • 10
    ml
    grated ginger
  • 30
    ml
    brown sugar
  • 30
    ml
    vegetable oil
  • 2
    large onions - chopped
  • 2
    cloves
  • 3
    allspice berries
  • 1
    ml
    peppercorns
  • 125
    ml
    apricot juice
  • 45
    ml
    peach chutney
  • 3
    bay leaves
  • 250
    ml
    dried Turkish apricots
  • Salt to taste
  • A handful of fresh coriander - chopped
  • Tomato and onion sambal:
  • 2
    ripe tomatoes - seeds removed and chopped
  • 1
    small onion - finely chopped
  • ¼
    cucumber - seeds removed and finely chopped
  • 1
    Handful of coriander - chopped
  • 60
    ml
    white spirit or brown vinegar
  • 15
    ml
    sugar
Servings: Change Serving
 
 

Method

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

Heat 15 ml oil in a large pot and brown half of the meat, remove from the pot with a slotted spoon and brown the other half. Set the meat aside.

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

Add the meat, remaining marinade, apricot juice, chutney, bay leaves and apricots.

Cover with lid askew and simmer gently for +- 1 hour and 20 minutes or until the meat is tender.

Alternatively, place in a 160° oven, covered and cook for the same amount of time.

NOTE: if the liquid cooks away, 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.

Add the coriander.

For the sambal:

Combine all the ingredients together – the longer it stands, the better the flavour becomes.

To make bunny chows:

Cut fresh loaves of bread in half, make a hollow in each and fill with the curry (don’t throw the remaining 'bread flesh' away, eat it with the curry).

Serve with tomato and onion sambal.

Alternatively: Serve with rice or couscous.

Recipe by Carey Erasmus (@bitsofcarey) and published in Crush online magazine.
 

Read more on: curry  |  lamb  |  recipes
 

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