Durban, in South Africa, is known as the biggest Indian city outside of India and it boasts its own curry masala blend that is a quintessential part of the city’s famous ‘bunny chow’. Curiously, the dish doesn’t have any ‘bunny’ whatsoever. It is a spicy curry, which is stuffed inside a hollowed out half-loaf of sandwich bread. The bread is used as a container so no crockery is required. This version uses bread rolls instead
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 200 minutes |
| Serves | 6 |
| Cuisine | South African |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 346 |
| Fat | 13.1g |
| Saturates | 3.4g |
| Protein | 31g |
| Carbs | 24.2g |
| Sugars | 7.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the Durban curry masala, toast the whole spices in a frying pan over a medium heat until fragrant. Then grind and combine with the remaining spices and 1 cinnamon stick. Measure out 2 tablespoons and store and label the rest.
Peel and finely chop the onion. Finely grate the ginger and garlic. Chop the tomatoes. Peel and cube the potatoes. Set aside.
Heat the oil in a large pan and fry the cardamom, 2 small cinnamon sticka and fennel seeds for 1 minute. Add the onion to the pan. Sauté for 5 minutes. Sprinkle over the 2 tablespoons of the Durban curry masala and stir to coat the onions. Add the ginger, garlic and tomato purée and cook for 2 minutes. Add the tomatoes and cook for 5 minutes. Stir in the lamb, potatoes, curry leaves and 300ml of water. Season well with the salt and pepper. Simmer for 40-50 minutes or until the meat and potatoes are soft. Roughly chop a handful of coriander and stir into the pan along with a squeeze of lime.
To make the carrot pickle, slice the carrot into ribbons with a vegetable peeler. Combine with the white sugar, vinegar, 1 tsp of salt and boiling water. Cover and allow to steam for 10 minutes.
To assemble, slice the tops off the buns and scoop out the soft bread. Spoon the curry into the hollowed-out halves and garnish with fresh coriander and carrot pickle before serving.
