Spicy lamb bunny chow

Drum
2-4 servings Prep: 10 mins, Cooking: 1 hr
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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!

By Food24 June 06 2019
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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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Method:

1 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.

2 Add cumin, fennel, bay leave sand 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.

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



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