South African
Bunny Chow
A Durban-style bunny chow made with tender mutton curry and potatoes spooned into hollowed white bread so the gravy soaks into the loaf. Serve it with the soft bread “lid” and a sharp carrot sambal on the side.
Watch it madePerima's Kitchen · 14:41
Ingredients
- Unsliced white sandwich loaf1 small loaf
- Mutton or lamb shoulder, bone-in pieces450g
- Sunflower oil2 tbsp
- Onion, finely chopped1 medium
- Fresh curry leaves10
- Green cardamom pods2
- Cinnamon stick1 small
- Cloves2
- Ginger-garlic paste1 tbsp
- Durban masala or hot curry powder2 tbsp
- Ground turmeric1/2 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Tomatoes, grated or finely chopped2 medium
- Tomato paste1 tbsp
- Potatoes, peeled and quartered2 medium
- Water or light stock1 1/2 cups
- Fine salt1 tsp, or to taste
- Garam masala1/2 tsp
- Fresh coriander, chopped2 tbsp
- Carrot, grated1 small
- White vinegar or lemon juice1 tbsp
- Green chilli, finely chopped1
Method
- Cut the loaf crosswise into 2 thick portions, then hollow out each portion from the cut side, keeping the base and walls intact; reserve the removed bread as the lids.
- Heat the oil in a heavy pot over medium heat, then add the onion, curry leaves, cardamom, cinnamon and cloves and fry until the onion is deep golden.
- Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- Add the Durban masala, turmeric, cumin and coriander, then stir for 30 seconds so the spices bloom without burning.
- Add the mutton and salt, stirring until the meat is well coated and lightly browned at the edges.
- Add the tomatoes and tomato paste, then cook for 8 to 10 minutes until the oil separates and the tomato mixture thickens.
- Pour in the water or stock, cover, and simmer gently for about 45 minutes, stirring occasionally, until the meat is nearly tender.
- Add the potatoes, cover again, and simmer for 20 to 25 minutes until the potatoes are soft and the curry has a rich gravy.
- Stir in the garam masala and half the chopped coriander, then taste and adjust the salt; the curry should be saucy enough to soak the bread but not watery.
- Mix the grated carrot with the vinegar or lemon juice, green chilli and remaining coriander to make a quick sambal.
- Place each hollowed bread portion in a shallow bowl or on a plate, spoon hot curry and gravy into the cavity, and tuck the bread lid on top or alongside.
- Serve immediately with the carrot sambal so the bread stays soft inside and sturdy at the edges.
Common questions
Can I substitute lamb shoulder with another cut of meat for Bunny Chow?
Yes. Lamb leg, beef chuck, or goat can work, but they need a similar long, gentle braise. Avoid lean quick-cooking cuts; they’ll dry out before the curry becomes tender and saucy.
How long does Bunny Chow take to cook, and when should I add the potatoes?
Plan for about 1 hour 30 minutes to 2 hours total, depending on the meat. Add the potatoes after the mutton has simmered for about 45 minutes and is close to tender, then cook until soft.
What are the most common mistakes when making Bunny Chow?
The biggest mistakes are burning the spices, undercooking the onion base, and adding too much water so the curry turns thin. Also, don’t hollow the bread too aggressively or it will collapse and leak.
How should I store leftovers, and does Bunny Chow reheat well?
Store the curry separately from the bread in airtight containers in the fridge for up to 3 days. Reheat the curry gently on the stove with a splash of water. Fresh bread works best when serving again.
What’s the best way to serve Bunny Chow without it falling apart?
Use thick loaf pieces with sturdy walls, and fill them just before serving. Spoon in plenty of thick curry, top with the bread lid if you like, and eat with a fork or by tearing off bread pieces.