‘Bunny chows’ with Lamb and apricot curry

4 servings Prep: 30 mins, Cooking: 1 hr 35 mins
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A deliciously sweet and tart lamb curry served in a fun South African way.

By Food24 November 27 2013
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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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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.

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