Name: Pulled lamb bunny chow
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 3 tbsp ghee; 1 medium onion chopped; 1 tsp ground turmeric; 1 tsp ground masala; 1 tsp garam masala; 1 cinnamon stick; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp chilli powder; 10 curry leaves; 1 kg lamb neck cut up; 1 tsp salt; 2 tbsp tomato sauce; 1 tsp fresh ginger grated; 1 garlic clove grated; 1 green chilli deseeded, finely chopped; 1/2 cup tomato purée; 1 tbsp tomato paste; 500 ml lamb stock or chicken stock; 1 x 410 g tin butter beans drained; 1/2 red pepper deseeded and diced; 6 long rolls mini baguettes; 1 papaya slightly under ripe, peeled and cubed; 1/2 red bell pepper finely diced; 1 green chilli finely sliced; 2 tbsp oil; 1 tbsp lemon juice; 2 tsp fresh ginger finely grated; 2 tsp honey; 1/4 cup fresh mint finely shredded

Recipe Disclaimer

Tap for method

Ingredients (37)

Pulled lamb

3 tbsp	ghee
1	medium onion — chopped
1 tsp	ground turmeric
1 tsp	ground masala
1 tsp	garam masala
1	cinnamon stick
1 tsp	ground coriander
1 tsp	ground cumin
1/2 tsp	chilli powder
10	curry leaves
1 kg	lamb neck — cut up
1 tsp	salt
2 tbsp	tomato sauce
1 tsp	fresh ginger — grated
1	garlic clove — grated
1	green chilli — deseeded, finely chopped
1/2 cup	tomato purée
1 tbsp	tomato paste
500 ml	lamb stock — or chicken stock
1 x 410 g tin	butter beans — drained
1/2	red pepper — deseeded and diced
6	long rolls — mini baguettes

Papaya sambal

1	papaya — slightly under ripe, peeled and cubed
1/2	red bell pepper — finely diced
1	green chilli — finely sliced
2 tbsp	oil
1 tbsp	lemon juice
2 tsp	fresh ginger — finely grated
2 tsp	honey
1/4 cup	fresh mint — finely shredded
1 tbsp	fresh coriander — roughly chopped

Carrot salad

4	medium carrots — peeled
1/2 cup	fresh coriander — leaves picked off stems
1	lemon — juiced
1 tbsp	brown sugar
1/2 cup	roasted peanuts
1/4 tsp	salt

Tap for ingredients

Method:

Prepare the lamb

Select the sauté setting (medium) on the Instant Pot Pro. Heat the ghee over medium heat, add the onion and fry until softened and starting to discolour. Add the turmeric, masala, garam masala, cinnamon, cumin, coriander, chili powder and curry leaves and stir fry for 2-3 minutes.

Add the lamb and fry until the meat is covered with the spices and browned.

Add the salt, tomato sauce, ginger, garlic and green chili, fry for 3-4 minutes, add the tomato puree and paste, blend with the meat mixture.

Pour over the lamb stock, seal the Instant Pot Pro. Pressure cook on high for 30 minutes. Let it natural pressure release for 20 minutes, then release the remaining pressure.

Open the Instant Pot Pro, lift the meat out of the pot and place in a shallow dish, add the drained butter beans and red pepper to the sauce in the pot and stir through. Select the sauté setting and medium heat on the Instant Pot Pro and heat the beans and sauce.

Remove the meat from the bones and shred, add the shredded meat to the sauce and beans in the Instant Pot Pro.

Prepare the papaya sambal

Place the papaya cubes, red pepper and chili in a large mixing bowl.

Whisk together the oil, lemon juice, ginger and honey.

Add the herbs and pour the dressing over the papaya mixture and gently toss. The papaya can be substituted for mango when in season.

Prepare the carrot salad

Julienne the carrots and place in ice water to crisp up. Mix the lemon juice, sugar and salt and pour over the drained crispy carrots. Mix in the coriander leaves and sprinkle the peanuts over the salad.

Assemble the bunny

Slice the top off the rolls, scoop out some of the bread and fill with the chow mixture. Garnish with fresh coriander and serve with the crispy carrot salad.

Supplied by Lamb and Mutton SA and supported by the Red Meat Industry of SA – Recipe created by Gerrie Du Rand. Photography by Michelle Parkin.