Well, that’s a mouth full, isn’t it? And for those who don’t know, don’t worry – no bunnies are harmed in the making of this South African Lamb Bunny Chow curry. Why it’s called a bunnychow I couldn’t tell you, but since it’s #NationaCurryWeek, I wanted to share a delicious curry recipe with you, made with succulent, tender Welsh lamb.
When I decided I was going to make a bunny chow for my #NationalCurryWeek contribution, I Googled Bunny chow recipes, and one of the first that came to my attention was this one, from my countryman Jeanne from Cooksister, on whose blog you can also read all about the origins and intricacies of this street food dish, while Lavender & Lovage has a different origin story with her chicken bunny recipe here.
One thing I know for sure about curries is that everyone’s tastes differ, even within our own family, so I’ve made a few adaptations, and Thermified the recipe too.
I would definitely recommend that you start this dish off by making your own Garam Masala. I think a fresh batch makes all the difference. Adjust the curry depending on how hot you like it – I feed two small children, so we don’t make it hot at all. You can even add chillies.
Traditionally you would use a square unsliced bread for the ‘bowl’, but we use whatever bread we have. In the photos we’ve used French bread sticks for smaller meals, and individual giant rolls for bigger meals. I don’t think the bread matters too much, in reality.
If memory serves, you can make a bunny with chicken, lamb, pork or rabbit, as well as beans or root vegetables.
- 10g ginger
- 10g garlic
- 1 medium onion
- 15g vegetable oil
- 5 - 20g curry powder, depending on how hot you like it
- 1 stick cinnamon
- 4 green cardamom pods, seeded
- 5g ground turmeric
- 200g water
- 1x400g tin chopped tomatoes
- 3-4 potatoes (1 per person, basically)
- 1kg lamb, cubed
- 15g Garam Masala
- Salt
- a small loaf of bread per 2 people
- Fresh coriander
- Lightly brown lamb on the hob if you like
- Dice the lamb and the potatoes
- Add garlic and ginger to the Thermomix® bowl 10 seconds/ speed 5
- Add onion 5 seconds/speed 4
- Add 15g vegetable oil and sauté 3 mins/90C/speed 2
- Add the curry powder, cinnamon, cardamom pods, and turmeric and saute for a further 1 min/90C/speed 2
- Add tomato, water and potatoes and cook for 20 mins/Varoma/REVERSE speed 2
- Add lamb and garam masala and cook for a further 10 mins/100C/ REVERSE speed 2
- While the curry is cooking, cut the bread in half, and scoop out the soft centre
- Butter it if you want to - this is contestable, some of our family swear by it, some say it's sacrilege
- When the curry is cooked, taste and season if required
- Scoop the curry into the hollowed out bread, scatter fresh coriander, and replace the bread on top
- Serve while still warm
The Welsh Lamb in this Lamb Bunny Chow was provided to me as part of a promotion to promote Welsh Lamb