Lamb and apricot curry bunny chows with sambal

Recipe from: 15 August 2012
Preparation time: 30 min
Cooking time: 1h 30 min
A deliciously sweet, tart lamb curry served in a fun and traditionally South African way.


  • 750
    leg lamb - deboned and cubed
  • (or try stewing lamb or lamb knuckles)
  • For the marinade:
  • 125
    brown vinegar
  • 10
    curry powder
  • 5
    masala spice mix
  • 1
    ground cumin
  • 5
    ground coriander
  • 1
  • 2
    cloves garlic - crushed
  • 10
    grated ginger
  • 30
    brown sugar
  • For the curry:
  • 2
    large onions - chopped
  • 30
    vegetable oil
  • 2
  • 3
    allspice berries
  • 1
  • 125
    apricot juice
  • 45
    peach chutney
  • 3
    bay leaves
  • 250
    dried Turkish apricots
  • salt to taste
  • 1
    fresh coriander - chopped
  • for the tomato and onion sambal:
  • 2
    ripe tomatoes - seeds removed and chopped
  • 1
    small onion - finely chopped
  • 1/4
    cucumber - seeds removed and finely chopped
  • 1
    coriander - chopped
  • 60
    white spirit or brown vinegar
  • 15
  • 2
    fresh loaves of bread (unsliced) or
  • 4 mini (“buddy”) loaves
Servings: Change Serving


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°C 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.

Reprinted with permission of Bits of Carey. To see more recipes, click here.

Read more on: recipe  |  sauté  |  curries  |  slow-cook  |  lamb

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