T
here was a moment here at The Big Tasty Bite that I’ll never forget—the kind of moment that makes you stop, smile, and maybe even pick up the phone to call your web developer in a bit of a panic. After I shared a simple request for recipe ideas, my inbox exploded with so much love and enthusiasm that the website actually crashed. Yes, crashed! It was a BIG moment, and honestly, it was incredibly heartwarming to see how many of you are just as passionate about good food as I am.
One of the standout requests that came flooding in was for a proper Durban Lamb Curry Bunny Chow. If you’re not familiar, bunny chow is a South African street food legend—a hollowed-out loaf of bread filled to the brim with rich, spicy curry. It’s comfort food, it’s communal, and it’s downright delicious. So, I’m diving straight into this iconic dish, bringing you a lamb curry bunny chow that’s packed with flavor, tender meat, and just the right kick of spice.
Durban Lamb curry is all about slow-cooked tenderness and bold spices. The key is to let the lamb simmer long enough to soak up all those fragrant flavors—masala, garam masala, cumin, fennel, turmeric, and cinnamon—while the sauce thickens into a luscious gravy. When you stuff that curry into a soft, fresh loaf of bread, you get a meal that’s both hearty and satisfying, perfect for sharing or indulging solo.
What makes bunny chow truly special is the bread. Traditionally, a quarter or half loaf of white bread is hollowed out to create a “bowl” that holds the curry. The bread soaks up the sauce, making every bite a perfect balance of soft, spicy, and slightly chewy. It’s messy, it’s fun, and it’s everything you want from a street food experience.
Regarding the protein, you can use lamb, mutton, chicken or go with a vegetable option. Activating the aromatics in the oil prior to browning the onions is a crucial step. This will absolutely level up any curry. After adding the spices and tomatoes, I pour in some stock and let it all simmer away until the lamb is fall-apart tender. The aroma alone will have your kitchen smelling like a spice market.
Once the Durban Lamb curry is ready, it’s time to assemble. I cut the bread loaf, hollow it out carefully, and ladle in generous portions of lamb curry. I like to top it with fresh coriander for a little herby brightness. Serve with extra curry on the side for dipping or pouring over.
This dish is perfect for those cooler evenings when you want something comforting but packed with personality. Plus, it’s a great way to bring a bit of South African street food culture into your home kitchen.
I want to say a huge thank you to everyone who reached out with recipe requests and kind words. Your enthusiasm fuels everything I do here at The Big Tasty Bite. And don’t worry—while the website might have taken a little nap, I’m wide awake in the kitchen, cooking up a storm to deliver on all the wonderful requests you send my way.
So keep those messages coming, keep your appetites ready, and stay tuned for more deliciousness headed your way. Because here at The Big Tasty Bite, I’m cooking, creating, and making sure your taste buds never have a dull moment.
So there you have it—a Durban Lamb Curry Bunny Chow that’s ready to rock your taste buds and warm your soul. I’m cooking, stirring, and seasoning my way through all your amazing recipe requests, so keep them coming! Because here at The Big Tasty Bite, it’s all about great food, good vibes, and a little bit of kitchen magic.
Stay hungry, stay curious, and remember—if your kitchen isn’t smelling like a spice bazaar by dinner time, are you even cooking?
Catch you soon with more deliciousness!
K’ love you bye.
🖤
Ingredients
Durban Curry Bunny Chow
- ⅓ cup neutral oil see note 1
- 1 medium green chili see note 2
- 1 cinnamon stick
- 2 star anise
- 2 black cardamom (elachi)
- 2 cloves
- 1 tsp cumin seeds
- 1 bay leaf dried or fresh
- 2 large white onion sliced
- 2 tsp fresh garlic finely diced or paste
- 2 tsp fresh ginger finely diced or paste
- 1 sprig curry leaves fresh or dried
- 2 tbsp masala see note 3
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground fennel
- 2 tsp salt or per personal preference
- 1.5 kg lamb or mutton bone on, see note 4
- 4 large Roma tomatoes grated, skins discarded
- 4 large potatoes peeled and quartered
- ¼ cup fresh coriander leaves and extra for garnishing
- 2 loaves of white bread each serving receives half a loaf
Sambal
- 1 medium carrot peeled and coarsely grated
- ⅓ cup cucumber diced
- 2 medium tomatoes diced
- 1 medium onion peeled and diced
- ½ tsp fresh chili chopped, optional
- fresh mint optional
Instructions
- Bring a large saucepan or Dutch oven to a medium-high heat. Add oil, chili, cinnamon, star anise, black cardamom, cloves, cumin seeds and a bay leaf. Sauté for 1 minute or until fragrant. Note: you could add the curry leaves now as this with intensify the flavour but this is optional.
- Add onions and braise until it starts to turn golden, about 5 minutes.
- Reduce to a medium heat and add masala, garam masala, turmeric, ground fennel, cumin seeds, salt, garlic, ginger, and curry leaves. Add a dash of water to prevent the ingredients from burning. Sauté for 1 minute.
- Reduce the heat to medium-low, add the lamb, ensuring it is coated in all the spices. Then add grated tomatoes, stir and cover. Cook for 30-40 minutes or until the meat starts to soften and pull away from the bone, stirring occasionally.
- Add potatoes and 2 1/2 cups warm water. Cook, uncovered, for 40-60 minutes or until the meat and potatoes are tender.
- Meanwhile prepare the sambal by mixing all the chopped ingredients together.
- Finish off with additional salt, if needed, and freshly chopped coriander.
- Cut a square within the halved loaf of bread and generously fill with the curry. Remember to dip the remaining bread in the curry sauce. Garnish with more fresh coriander and serve with sambal on the side. Time to dig in, no cutlery allowed 😛
