‘Bunny chows’ with Lamb and apricot curry
4 servings
Prep: 30 mins,
Cooking: 1 hr 35 mins
A deliciously sweet and tart lamb curry served in a fun South African way.
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Ingredients (27)
2 | bread — loaf |
125 ml | vinegar — brown |
10 ml | curry powder |
5 ml | masala — spice mix |
5 ml | cumin — ground |
5 ml | coriander — ground |
1 ml | turmeric |
2 | garlic — cloves, crushed |
10 ml | fresh ginger — grated |
30 ml | brown sugar |
30 ml | vegetable oil |
2 | onions — large, chopped |
2 | cloves |
3 | allspice — berries |
1 ml | black peppercorns |
125 ml | apricot juice |
45 ml | chutney — peach |
3 | bay leaves |
250 ml | apricots — Turkish, dried |
salt — to taste | |
fresh coriander — chopped |
Tomato and onion sambal:
2 | tomatoes — deseeded and chopped |
1 | onion — small, finely chopped |
¼ | cucumber — deseeded and finely chopped |
1 | fresh coriander — handful, chopped |
60 ml | vinegar — white spirit or brown |
15 ml | sugar |
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