2-4 servings
Prep: 10 mins,
Cooking: 1 hr
Originating in the Indian community of Durban, there’s some dispute regarding the origin of the name “bunny chow”. Suffice to say, the way we like to eat it in the townships is not what a bunny would chow!
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Ingredients (17)
45 ml | oil |
300 g | lamb — cubed |
onions — roughly chopped | |
garlic cloves — roughly chopped | |
fresh ginger — peeled and roughly chopped | |
10 ml | cumin — seeds |
10 ml | fennel — seeds |
dried bay leaves | |
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 |
white bread |
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