Lamb bunny chow is a South African favourite and perfect for a camping trip. Try this delicious lamb bunny chow recipe on your next adventure (or at home).
Lamb bunny chow recipe. Photo by Michelle Parkin.
Brian Armour of Harding loves to cook up this South African classic. Although it may seem like a lot of ingredients, most come from tins (easy for camping trips) and the spices you can measure out at home and store in an airtight container.
Ingredients
Serves four
- 45 ml oil
- 4 medium onions, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 1½ teaspoon ground fennel
- 1½ teaspoon ground cumin
- 1½ teaspoon garam masala
- 1½ teaspoon leaf masala
- 1½ teaspoon ground coriander
- 1½ teaspoon tumeric
- ½ teaspoon cinnamon
- 3-4 curry leaves
- 1 chilli, finely chopped
- 1 teaspoon salt
- 800 g stewing lamb
- 400 g can peeled and chopped tomatoes
- 4 medium-size potatoes, peeled and cubed
- 1 small can peas (optional)
- 2 whole loaves fresh white bread
Cooking instructions
Sauté the ginger, onion and garlic until soft in a glug of oil. Add all the spices and fry for three minutes, stirring continuously. Using the extra oil, brown the meat. Add the canned tomatoes and potatoes and simmer gently for 45 minutes to one hour or until the meat is tender and the potatoes are soft.
Then, add canned peas and cook for a further five minutes. Cut the fresh white bread loaves into halves (or quarters for smaller portions) and hollow out the centre, keeping the spare bread to one side. Fill the hollowed out bread with the hot lamb curry and serve with the extra bread.
