Lamb dishes
Bunny chow with lamb curry
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A hollowed piece of white bread is filled with rich lamb and potato curry. The dish is associated with Durban’s Indian South African cooking; despite its name, it contains no rabbit.
Timing
- Preparation: about 25 minutes
- Browning and simmering: about 120 minutes
- Total time: about 145 minutes, longer for tougher meat
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 925 kcal
- Protein
- ≈ 55.8 g
- Carbohydrates
- ≈ 121.8 g
- Fat
- ≈ 20.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 700 g raw boneless lamb shoulder, 300 g peeled potatoes and the whole 800 g loaf including scooped crumb. Curry powder is approximated with paprika and fresh coriander with parsley. Removed whole spices are excluded; all oil is counted.
Paprikapulver (Matvaretabellen)
Quantity assumptions and ingredient mapping
- 700 g boneless lamb shoulder · ≈ 700.0 g · Assumed quantity / reference product
- 250 g onions · ≈ 250.0 g · Assumed quantity / reference product
- 300 g tomatoes · ≈ 300.0 g · Assumed quantity / reference product
- 300 g peeled potatoes · ≈ 300.0 g · Assumed quantity / reference product
- 15 g garlic · ≈ 15.0 g · Assumed quantity / reference product
- 15 g fresh ginger · ≈ 15.0 g · Assumed quantity / reference product
- 25 ml neutral vegetable oil · ≈ 22.75 g · Assumed quantity / reference product
- 15 g unsalted Durban curry powder · ≈ 15.0 g · Assumed quantity / reference product
- 350 ml water · ≈ 350.0 g · Assumed quantity / reference product
- 800 g unsliced rectangular white loaf · ≈ 800.0 g · Assumed quantity / reference product
- 10 g fresh coriander · ≈ 10.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 700 g boneless lamb shoulder
- 250 g onions
- 300 g tomatoes
- 300 g peeled potatoes
- 15 g garlic
- 15 g fresh ginger
- 25 ml neutral vegetable oil
- 15 g unsalted Durban curry powder
- 2 g turmeric
- 1 cinnamon stick
- 4 green cardamom pods
- 1 bay leaf
- 350 ml water
- 8 g salt
- 800 g unsliced rectangular white loaf
- 10 g fresh coriander
Instructions
- Pat lamb dry and cut into roughly 3 cm cubes. Dice onions and finely chop garlic and ginger. Dice tomatoes and cut potatoes into roughly 3 cm pieces. Lightly crush cardamom pods.
- Heat oil in a heavy pot. Brown lamb in batches over high heat for about 8 minutes, then remove. Soften onions in the same pot over medium heat for about 8 minutes. Briefly fry garlic, ginger and whole spices. Stir in curry powder and turmeric for about 30 seconds without burning.
- Add tomatoes and cook down for 5 minutes. Return lamb, add salt and water. Cover and simmer gently for about 70 minutes, stirring occasionally and adding a little hot water if needed. Add potatoes and cook for about 25 minutes more until meat and potatoes are tender.
- Uncover and briefly reduce sauce if needed until thick. Remove cinnamon, bay leaf and cardamom husks. Cut loaf crosswise into four thick pieces and hollow each from above, leaving a base and walls about 2 cm thick. Reserve the scooped-out bread.
- Fill bread pieces with hot curry, sprinkle with washed chopped coriander and serve the reserved bread for dipping. Serve immediately before the bread softens.
Tips
- Use a fresh, sturdy rectangular loaf and do not pierce the base. The scooped bread is eaten too and included in the nutrition.
- Curry blends vary in heat. Use an unsalted Durban blend; other curry powders are a flavour adaptation.
