JAN BRAAI VIR ERFENIS 2019 BUNNY CHOW

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Culinary -wise, and I don’t mean this in a negative way, the bunny chow is probably the single biggest contribution Durban has made to South African Society. As any South African worth their braai salt knows, the bunny chow is essentially curry served in a hollowed-out piece of bread loaf. There are many different ways and recipes. This one here is a short cut with all the great taste! If you like your bunny chow more on the spicy side, add some chilli powder while cooking.

WHAT YOU NEED:

  • 1 onion, chopped
  • 2 garlic cloves, chopped and crushed
  • ½ tot fresh ginger, grated
  • 1 packet/tin (50g) of tomato paste
  • 500 g Blocks of lamb meat without bones (use leg of lamb or leg chops, that you cut into blocks)
  • 1 packet Denny Curry sauce (you can use any flavour Durban, mild malay or butter)
  • 1 loaf of bread (unsliced)
  • Fresh sliced tomato, onion and coriander to serve

WHAT TO DO:

  1. Heat oil in your potjie  and add the meat, browning it over high heat for a few minutes. Season with salt and pepper.
  2. Add the onions, garlic and ginger and fry for a minute. Add the tomato paste and fry for another minute
  3. Add the Denny Curry sauce to your meat, place the lid on top and let this simmer on low heat, slowly for about 45  minutes to 1 hour. You want the meat to be soft and tender.
  4. In the meantime slice your bread into 4 equal pieces, and removing the soft inside of your bread, leaving you with the bread bowl.
  5. Dish the curry into the bread vessel, garnish with fresh coriander and place the bread lid on top.
  6. Serve with a fresh tomato, onion and coriander salsa
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