Lamb bunny chow

Food24
Cooking: 1 hr
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A well-known and loved South African dish, the bunny chow is a cousin of the kota.

By Food24 August 10 2018
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Ingredients (17)

45 ml oil
300 g lamb — cubed
3 onions — roughly chopped
6 garlic — cloves, chopped
10 ml cumin — seeds
10 ml fennel — seeds
2 dried bay leaves
1 cinnamon — stick
15 ml coriander — ground
15 ml turmeric — ground
15 ml curry powder
400 g tomato purée
salt and freshly ground black pepper
500 g mixed vegetables
750 ml water
1 bread — white loaf
1 cm ginger — peeled and roughly chopped
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Method:

Heat oil in a large pot over a medium heat and brown the lamb for 5 minutes.

Add onions and garlic and ginger. Cook until the onions are tender.

Add cumin, fennel, bay leaves and cinnamon, and simmer for 1 minute. Add coriander, turmeric, curry powder, tomato purée, salt and pepper and vegetables, then pour in the water. Bring to a simmer and cook for 45 minutes or until thickened.

Slice the bread in half, scoop out the insides of the two halves and fill with the curry.



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