Durban's bunny chow

By Faeza
23 February 2017

bunny chow


¦ 45ml (3 tablespoons)


¦ 45ml (3 tablespoons)

dry breyani mix

¦ 1 green chilli,


¦ 1 large onion, finely


¦ 3ml (½ teaspoon)


¦ 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,


¦ chopped fresh


¦ 1 loaf white bread,

cut into 4 quarters


Heat oil in pot, add dry

breyani mix, stir and

add curry leaves, chilli,

onion, turmeric, ginger

and garlic. Braise for 3-4


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.

Dry breyani

mix is available from

most supermarkets.

It’s comprised of

bay leaves, green

cardamoms, cloves,

black pepper corns,

fennel seeds and sprig

of curry leaves.