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Durban bunny chow

By Faeza
14 July 2016

Image: mensjournal Image: mensjournal

INGREDIENTS:

¦ 45ml (3 tablespoons)

oil

¦ 45ml (3 tablespoons)

dry breyani mix

¦ 1 green chilli,

chopped

¦ 1 large onion, finely

chopped

¦ 3ml (½ teaspoon)

turmeric

¦ 30ml (2 tablespoons)

crushed ginger and

garlic mix

¦ 5ml (1 teaspoon)

ground coriander

¦ 5ml (1 teaspoon)

ground cumin

¦ 5ml (1 teaspoon)

garam masala

¦ 30ml (2 tablespoons)

curry paste

¦ 1kg lamb pieces

¦ salt to taste

¦ 2 tomatoes, peeled

and chopped

¦ 4 medium potatoes,

quartered

¦ chopped fresh

coriander

¦ 1 loaf white bread,

cut into 4 quarters

INSTRUCTIONS:

Heat oil in pot, add dry breyani mix, stir and add curry leaves, chilli,

onion, turmeric, ginger and garlic.

Braise for 3-4 minutes.

Add coriander, cumin, garam masala and curry paste; mix well.

Add the meat, season with salt and mix until the meat is coated with

the sauce.

Cover saucepan and cook on moderate heat for a few minutes, stirring from time to

time until meat is well braised.

Add potatoes and water.

When potatoes are cooked, add tomatoes. and stir in coriander.

To assemble the bunny:

Hollow out the inners of quarter loaves, keeping intact.

Scoop lamb stew into bread.

Seal the bunny with the bread retrieved.

Place bunny in a large platter and serve with tomato and onion salad

and mango atchar.