There are some dishes that are more than just food, and for me, bunny chow is one of them.
A good Durban lamb bunny chow is messy, hearty, spicy, comforting and full of memories. It is the kind of meal you don’t eat quietly with a knife and fork — you tear into the bread, scoop up the curry, and enjoy every bit of that rich gravy soaking into the loaf.
For me, bunny chow always feels like home. It reminds me of family meals, Durban flavours, and the smell of curry bubbling away until the whole kitchen knows something special is coming. This recipe is my version of a proper Durban-style lamb bunny chow: tender lamb, soft potatoes, bold masala, and enough gravy to soak beautifully into fresh white bread.
Serves
4 people
Prep Time
20 minutes
Cooking Time
1 hour 30 minutes to 2 hours
Ingredients
- 1kg lamb pieces, preferably bone-in
- 3 tablespoons oil
- 2 large onions, finely chopped
- 2 tomatoes, grated or finely chopped
- 2 medium potatoes, peeled and quartered
- 2 teaspoons ginger and garlic paste
- 2 sprigs curry leaves
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 1 bay leaf
- 2½ tablespoons Masala Factory Durban Curry Masala or Babez Masala
- 1 teaspoon Masala Factory turmeric powder
- 1 teaspoon Masala Factory chilli powder, adjust to taste
- 1 teaspoon Masala Factory ground cumin
- 1 teaspoon Masala Factory ground coriander
- ½ teaspoon Masala Factory garam masala
- 1½ teaspoons salt, or to taste
- 1½ to 2 cups water, plus extra if needed
- Fresh coriander, chopped, for garnish
- 2 fresh white loaves, cut in halves or quarters
Optional Additions
- 1 green chilli, slit, for extra heat
- ½ teaspoon sugar, if the tomatoes are very acidic
- A squeeze of lemon juice before serving
- Masala Factory Carrot and Chilli Pickle on the side
- Sambals, carrot salad or cucumber salad for serving
Method
1. I start with the spices and onion base
I heat the oil in a large pot over medium heat. Then I add the cinnamon stick, cardamom pods, cloves and bay leaf. I let them sizzle for a few seconds until the fragrance comes through.
Next, I add the chopped onions and cook them slowly until they turn golden brown. This step is important because the onions give the curry its depth and sweetness. I never rush this part.
2. I add the aromatics
I add the ginger and garlic paste, curry leaves and optional green chilli. I stir everything together for about a minute, just until the garlic softens and the curry leaves release their flavour.
3. I cook the masala
I lower the heat slightly and add the Durban curry masala, turmeric, chilli powder, cumin, coriander and salt. I stir the spices into the onion mixture for about 30 to 60 seconds.
If the pot looks dry, I add a small splash of water to stop the spices from burning. This helps the masala open up and gives the curry that rich Durban colour.
4. I add the tomatoes
I add the grated or chopped tomatoes and cook them down into the masala for about 10 minutes. I like to cook the tomatoes until they soften properly and the oil starts to separate slightly from the sauce.
This is where the curry starts becoming rich and full-bodied.
5. I add the lamb
I add the lamb pieces and stir well so the meat is coated in the masala. I let the lamb cook uncovered for about 10 minutes, turning it now and then.
This helps the meat take on the flavour before I add more liquid.
6. I let the curry simmer
I add 1½ cups of water, stir gently, cover the pot and let the lamb simmer on medium-low heat for about 1 hour.
I check it every now and then and add more water if needed. Lamb needs time, so I let it cook slowly until it starts becoming tender.
7. I add the potatoes
Once the lamb is starting to soften, I add the potatoes. I cover the pot again and cook for another 30 to 45 minutes, or until the lamb is tender and the potatoes are soft.
The gravy should be thick, rich and generous. Bunny chow needs enough gravy to soak into the bread, but not so much that it becomes watery.
8. I finish the curry
Near the end, I sprinkle in the garam masala and taste for salt. I let the curry simmer uncovered for a few minutes if I want the gravy thicker.
Then I garnish with fresh coriander and let the curry rest for 5 to 10 minutes before serving.
How I Prepare the Bunny Chow
I cut each loaf into halves or quarters, depending on the size I want. Then I carefully hollow out the middle, keeping the soft bread that I remove.
I spoon the lamb curry into the hollowed bread, making sure to add enough gravy so it soaks into the inside of the loaf.
I place the soft bread piece on top or on the side for dipping.
Serving Suggestions
I love serving lamb bunny chow with:
- Carrot salad
- Fresh coriander
- Sliced chilli
- Sambals
- Cucumber salad
- Masala Factory pickles
- Extra gravy on the side
My Cooking Tip
The secret to a good lamb bunny chow is the gravy. It must be rich, thick and full of flavour, because the bread becomes part of the meal.
Also, don’t rush the lamb. Let it cook slowly until it is tender. A proper bunny chow should feel generous, comforting and full of flavour from the first bite to the last piece of curry-soaked bread.
For me, this is the kind of food that brings people together. It is bold, proudly South African, and full of the flavours I love.
