Do you know what a bunny chow is? Have you tasted one of these special South African delicacies? Try Chef Pieter’s recipe, add some yoghurt and fresh coriander and enjoy with the very versatile Leopard’s Leap Chardonnay Pinot Noir!
Lamb Bunny Chow Recipe
Oil for frying
1 shoulder of lamb, boned and cut into cubes
1 onion, chopped
4 cloves garlic, grated
1 chili, seeded and chopped
1 x 5 cm piece ginger, grated
2 carrots, peeled and diced
1 tablespoon ground coriander
½ teaspoon ground turmeric
1 teaspoon ground cinnamon
2 star anise
½ teaspoon ground cloves
1 whole stick cinnamon
½ teaspoon ground white pepper
2 tablespoons curry leaves
1 tin whole peeled tomatoes, pureed
1 cup brown lamb stock
1 cup yoghurt
2 potatoes, peeled and diced
Fresh coriander and yoghurt for garnish
8 mini bread loaves, hollowed out and toasted (Use on of these recipes and bake your own in empty tins)
Pre-heat oven to 160 °C.
Heat an oven-proof pan, with a lid, on the stove over a moderate heat.
Brown the diced lamb in the oil and remove.
Sweat the onions in the same pan, adding more oil if necessary. Once soft, add the garlic, chili and ginger.
Cook for 1 minute.
Add the carrot and spices and cook again for 1 minute. Add the curry leaves and browned lamb along with the tomato, stock and yoghurt. Season with salt and place the pan, with the lid on, in the oven for 2 hours.
Remove from the oven and add the potatoes. Place back in the oven and continue to cook until the potatoes are tender (roughly 30 – 45 minutes).
Remove from the oven and leave to cool.
Note: Best served the next day.
Assemble the bunnies by filling the loaves with the curry mix, then garnish with fresh coriander and a spoon of yoghurt.
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