The Famous Bunny Chow!!!!!

THE BUNNY CHOW!!!!!!! Need I say more..... For those of you who have not heard of one this is a typical street food that you would find in Durban, South Africa. It is made using half a loaf of white bread and stuffed with some really hot and spicy curry, it is meant to messy and you are meant to eat it with your hands and literally get it all over your face, which for me is the best part of enjoying this meal.... :) I guess the only real difference between the one I have made in the pic above is that I did not use half a loaf of bread , but decided to make petite little ones using a crusty bread roll cutting out the centre and stuffing it with some seriously good curry. In this instance I used Lamb Curry and I will share the lamb curry recipe below. This is a fantastic way to feed a hungry family as it is quite filling and really inexpensive. You can make any curry you like, beans, chicken, fish or lamb curry. Using Petite bread rolls... This makes it easier to handle, serve and eat, I find this is the best way to do it for any party. 

Ingredients: - 

Any type of mince or veg you prefer to use, I used 250g lamb mince...

1 Potato roughly chopped

1 Brown onion finely chopped 

1 - 2 Star Anise 

1 - 2 Cinnamon Sticks

1 - 2 Cloves

1 Tsp Fennel Seeds

1 TBLS Crushed Garlic

1 Tsp Crushed ginger

1 TBLS Chopped Chilli (Red) 

1 Tsp Tumeric

1 Tsp Chilli Powder

2 Tsp salt

1 Tsp of Chop Steak Masala (Shan Brand) can be purchased at any indian grocery store. It does pack a punch so becareful how much you use...

2 Tomatos made into a purée 

2 Stalks of spring onion finely chopped 

Coriander to garnish 

Method: - 

Place a pot on a medium heat, if you have a slow cooker even better, the longer you cook the meat for the more tender it is and the higher the chances of it absorbing as much flavour as possible. I used a slow cooker and kept the curry cooking on high for about 3 - 4 hours before serving. 

Place some olive oil into the pot with the star anise, cinnamon sticks and cloves. When you start to hear crackling add the onions and fennel seeds,  you want to cook this for a while until your onions start to become golden in colour. Add the crushed garlic, ginger, chopped chilli, tumeric, chilli powder and cook the masala slightly and add the potatos. Add your meat or veg to the masala and let it cook until the meat is sealed, switch your slow cooker to the slow cook - high setting or if you using a stove top lower the heat until there is a gentle simmer, (If you are using a stove top you may have to add some water to prevent your meat from burning). Let this cook until your potatos are tender. Once the potatos are tender add the chop steak masala mix, spring onion and tomato purée.  Let the purée cook for about 10 minutes and add the coriander to garnish. 

To Serve, cut a hole into the bread roll or half a loaf of bread and remove the centre so you are able to stuff it with curry. Fill it with curry to the top until it is almost falling out of the roll. Top with more coriander or chopped tomato and onion spiced with chilli powder and salt and serve immediatey.