Bunny Chow is curry served in a hollowed out loaf of white bread dating back to the 1940s. It is suggested to have come from the migrant Indian labourers who needed a way to carry their lunches to the sugar cane fields of Port Natal. Bunny chow is not made from Rabbit as the name would suggest, but typically lamb or chicken. It’s a fairly quick and easy dish but extremely tasty.
400g diced lamb
1 white onion diced
1 thumb sized piece of ginger diced
4 cloves garlic diced
200g potatoes cut into small cubes
300ml water + more if required
4 tablespoons Uncle Beef Braai Seasoning
Coriander leaves sliced and stems set aside
Juice of half a lime.
Crusty bread loaf
In a dutch oven, gently cook onions until soft. Add uncle beef seasoning, garlic, ginger and coriander stems and gently fry until fragrant.
Add lamb and 2/3rds of the water, cover and simmer for 20 mins.
Add diced potatoes and more water if required. Cover and simmer for a further 20 mins or until lamb and potatoes are cooked through.
Serve in a hollowed out crusty loaf garnished with coriander leaves and some lime juice.