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 :P
Video
Notes
Recipe Notes
1. Oil: traditionally South African Indians us a neutral vegetable oil for Durban curry. I only add 1/3 cup but it's meant to be quite oily so feel free to use 1/2 cups worth. I'm personally not a huge fan of refined vegetable oils so I prefer using a mixture of vegetable oil and olive oil or purely just olive oil. Also, if your lamb is on the fattier side you would perhaps prefer to use less oil overall.
2. Green Chili: masala spice cab be quite hot depending on the brand you use so I prefer adding additional chili afterwards. This helps me manage the heat level.
3. Masala: masala is a South African spice blend known for its fiery red color and bold, aromatic flavor, forming the base of Durban-style curries and other dishes. While recipes vary, key ingredients often include mild and hot chili powders (like cayenne), paprika, ground coriander, cumin, turmeric, and sweet-spicy notes from cardamom, cinnamon, and cloves. You will easily find Durban masala at your local spice hub.
4. Lamb: firstly, you can make this curry using bone in chicken, lamb or mutton. Bone in adds so much to the overall dish and enjoying when digging in, this isn't a must but recommended. Also make sure your lamb has some fattier pieces as this, again, ups the level of flavour.