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Lamb Bunny Chow Recipe

Homemade South African Bunny Chow

Bunny Chow is a beloved South African street food that originated in Durban, a melting pot of Indian and Zulu cultures
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine South African
Servings 4 Servings
Calories 580 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring spoons and cups
  • Serrated bread knife
  • Bowl (for prepping sambals or side salad)

Ingredients
  

For the Curry (Lamb Version): 

  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 –2 tsp cayenne pepper to taste
  • 2 tsp curry powder Durban-style if available
  • 500 g 1.1 lb boneless lamb, cubed
  • 2 medium tomatoes grated or finely chopped
  • 2 medium potatoes peeled and diced
  • 1 cup beef or vegetable stock
  • Salt to taste

For the Bread Bowl:

  • Fresh cilantro for garnish
  • 1 unsliced white sandwich loaf or 4 mini loaves / buns
  • Butter optional, for brushing

Instructions
 

  • Prep Your Ingredients
    Chop your onions, mince your garlic and ginger, dice your potatoes, and cube the lamb. Grate the tomatoes or pulse them in a blender for a smoother base.
  • Sauté the Base
    Heat oil in a large pot over medium heat. Add chopped onion and sauté until golden brown (about 8–10 minutes). Add garlic and ginger and stir for another 1–2 minutes.
  • Build the Flavor
    Add cumin, coriander, turmeric, garam masala, curry powder, and cayenne. Stir constantly for about a minute to toast the spices and release their aroma.
  • Brown the Meat
    Add the lamb cubes and cook until browned on all sides. This step adds depth to the flavor.
  • Simmer the Curry
    Add the grated tomatoes and diced potatoes. Stir everything well. Pour in the stock, season with salt, and bring to a boil. Reduce heat, cover, and simmer for 35–40 minutes, or until the lamb is tender and the potatoes are soft. Stir occasionally.
  • Prepare the Bread Bowls
    While the curry simmers, cut the loaf of bread into quarters. Use your hands or a spoon to hollow out the center of each quarter, leaving thick walls and a base intact. Keep the scooped-out bread for dipping.
  • Assemble the Bunny Chow
    Spoon the hot curry into each bread “bowl” until generously filled. Top with fresh cilantro and serve immediately.

Video

Notes

  • Spice Level: Use less cayenne for a milder dish; Durban curry can be quite hot!
  • Meat Variations: Chicken or beef work great; plant-based? Try chickpeas or lentils.
  • Curry Consistency: If too watery, simmer uncovered in the last 10 minutes to thicken.
  • Bread Texture: Slightly stale or day-old bread holds up better to saucy fillings.
  • Flavor Boost: Make the curry a day ahead—flavors deepen overnight.
Keyword African Cousine, Bunny Chow, Spicy Recipe