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bunny chow recipe

‘Bunny Chows’ with Lamb and Apricot Curry and a Sambal


A deliciously spicy lamb curry, bunny chow style!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 1:30 hours
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750 g leg of lamb, deboned and cubed

(or try stewing lamb or lamb knuckles)

2 Tbsp (30 ml) vegetable oil

2 large onions, chopped

2 whole cloves

3 allspice berries

pinch (1 ml) peppercorns

1/2 C (125 ml) apricot juice

3 (45 ml) Tbsp peach chutney

3 bay leaves

1 C (250 ml) dried Turkish apricots

sea salt to taste

a handful of chopped fresh coriander


1/2 C (125 ml) brown vinegar

2 tsp (10 ml) curry powder

1 tsp (5 ml) masala spice mix

1 tsp (5 ml) ground cumin

1 tsp (5 ml) ground coriander

pinch (1 ml) turmeric

2 cloves garlic, crushed

2 tsp (10 ml) grated fresh ginger

2 Tbsp (30 ml) brown sugar

Tomato and onion sambal

2 ripe tomatoes, seeded and chopped

1 small onion, finely chopped

1/4 cucumber, seeded and finely chopped

a handful of fresh coriander, chopped

1/4 C white spirit or brown vinegar 60 ml

1 Tbsp sugar 15 ml

2 loaves fresh, unsliced bread or 4 mini

‘buddy’ loaves

Combine the marinade ingredients and massage into the meat, reserving the leftover marinade. Allow to stand for 15 minutes.

Heat 1 Tbsp (15 ml) of the oil in a large pot and brown half of the meat. Remove from the pot with a slotted spoon and brown the other half. Keep the meat to one side.

In the same pot, heat the remaining oil and add the onions, cloves, allspice and peppercorns and fry gently until the onions are soft and golden. Add the meat, reserved marinade, apricot juice, chutney, bay leaves and apricots. Cover with the lid askew and simmer gently for about 1 hour and 20 minutes or until the meat is tender.

Alternatively, place in the oven at 160 °C, covered, and cook for the same amount of time. Please note that if the liquid cooks away you must add some more apricot juice. The end result should be a thick, reduced sauce with tender meat and apricots. Season well with salt and pepper and add the coriander.

Tomato and onion sambal

Combine all the ingredients and leave to stand – the longer it stands, the better the flavour becomes.

To make bunny chows

Cut the loaves of bread in half, make a hollow in each and fill with the curry (keep the scooped out bread to eat with the curry).

Serve with the tomato and onion sambal. (You can also omit the bunny chows and serve the curry with rice or couscous.)