Friday, 24 October 2025
đź”´ Bunny (Lamb) Chow
Here’s a South African street food dish bunny chow. Despite what the name suggests, bunny chow - sometimes just called bunny - is made with mutton rather than rabbit and consists of a hollowed-out loaf of bread filled with meat curry. You can also find vegetarian versions made with bean or lentil curry instead of traditional mutton. This food comes from the Indian community in Durban, a city on the east coast of South Africa. I’m using Lamb but chicken and beef can also be used.
🍷 Here's the wine pairing - South African Merlot 🍷
To pair with the Bunny Chow a South African Merlot from the Coastal Region right at the heart of the Western Cape. With a mid-red colour veering ever so gently towards a hint of purple a truly inviting colour and you get to experience that classic ripe cherry aroma of a Merlot.
Generation 8’s Bosman Family Vineyards Merlot at £9.50 from Sainsbury’s
❗️ Here’s the recipe ❗️
❗️Bunny Chow
❗️Ingredients
1 large loaf of white bread
500g boneless mutton lamb or chicken thighs (vegetarians can use chickpeas or mixed vegetables)
2 large onions, chopped
1 tin plum tomatoes
3 cloves of garlic, minced
1 thumb-sized piece of ginger, minced
15 ml vegetable oil
15 ml curry powder (mild or hot, depending on preference)
1 tsp turmeric powder
2 tsp cumin seeds
2 tsp coriander powder
2 tsp garam masala
3 green chillies, finely chopped (optional)
250 ml lamb chicken or vegetable stock
Fresh coriander leaves for garnishing
Himalayan Salt & black pepper to taste
❗️Cut the loaf of bread in half and hollow out the centre of each half, leaving a thick wall and base. Set aside the scooped bread.
Heat oil in a large pan. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions, garlic, and ginger to the pan. Sauté until the onions turn golden brown.
Stir in the curry powder, I’ve used a South African curry powder, turmeric, coriander powder, and garam masala. Cook for a minute until fragrant.
Add the meat you are using (or vegetables), ensuring it's well-coated with the spices. Cook until it starts to brown.
Add tomatoes, green chillies (if using), and salt. Cook until the tomatoes break down.
Pour in the stock, bring to a boil, then reduce the heat and simmer until the meat is tender and the sauce has thickened. I add a tablespoon or tomato paste to thicken the sauce.
Once the curry is cooked, spoon it into the hollowed-out bread loaves.
Garnish with fresh coriander leaves and some Greek yogurt if you like.
Use the scooped-out bread for dipping.
Traditionally eat with your fingers.