Bunny Chow South African

Tender lamb simmered in warming curry spices gets scooped right into a hollowed-out bread loaf, making this South African street food as fun to eat as it is satisfying. The fragrant sauce soaks into the bread while the meat stays juicy, creating an all-in-one meal that's equal parts comfort and adventure. Perfect for casual gatherings or when you want something unforgettable that breaks the mold.

Ingredients

2 lbs lamb shoulder or mutton, cut into chunks

1 large unsliced white bread loaf

2 large onions, finely chopped

4 cloves garlic, minced

1 inch fresh ginger, minced

2 tbsp curry powder

1 tsp turmeric

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp cardamom powder

1/2 tsp cinnamon

2 bay leaves

3 large tomatoes, chopped

2 tbsp tomato paste

2 large potatoes, cubed

1 cup beef or lamb stock

3 tbsp vegetable oil

2 tsp salt

1 tsp black pepper

Fresh coriander for garnish

Instructions

Heat oil in a large heavy-bottomed pot over medium-high heat. Brown the meat chunks on all sides, about 8 minutes total. Remove and set aside.

In the same pot, sauté onions until golden, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant.

Add curry powder, turmeric, coriander, cumin, cardamom, and cinnamon. Toast spices for 30 seconds, stirring constantly.

Return meat to pot, add bay leaves, chopped tomatoes, and tomato paste. Stir to combine and cook for 5 minutes.

Add stock, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.

Add cubed potatoes and continue cooking for 15-20 minutes until meat is tender and potatoes are cooked through.

Meanwhile, cut the bread loaf into quarters. Hollow out each quarter by removing the soft interior, leaving thick walls and bottom intact.

Adjust curry seasoning with salt and pepper. The consistency should be thick but saucy.

Fill each bread bowl with the hot curry, garnish with fresh coriander, and serve immediately with the removed bread on the side.