Durban Mutton Bunny Chow
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 1 unsliced loaf white bread (cut in half or quarters)
- • 800g bone-in mutton or lamb, cut into bite-sized pieces
- • 3 tbsp sunflower oil
- • 2 large red onions, finely chopped
- • 2 tbsp Durban masala curry powder
- • 1 cinnamon stick
- • 3 cardamom pods
- • 1 star anise
- • 1 tbsp ginger-garlic paste
- • 2 ripe tomatoes, chopped
- • 2 medium potatoes, peeled and quartered
- • 1 sprig fresh curry leaves
- • 2 cups mutton stock
- • 1 tsp salt
- • Fresh coriander and carrot salad (sambal), to serve
Preparation Steps
Heat oil in a heavy pot; fry cinnamon stick, cardamom pods, star anise, and curry leaves for 1 minute until fragrant.
Add onions and cook until deep golden brown; stir in ginger-garlic paste and Durban masala; fry for 2 minutes, adding a splash of water so spices do not burn.
Add mutton pieces and salt; sear on high heat for 10 minutes, turning constantly to coat in the rich red masala.
Add chopped tomatoes, quartered potatoes, and mutton stock; cover and simmer gently on low heat for 50 minutes until meat and potatoes are meltingly tender and gravy is thick.
Cut the unsliced loaf of bread in half crosswise; hollow out the soft white bread crumb from the center, keeping the bread 'virgin' lid.
Ladle generous scoops of steaming hot mutton curry and rich gravy into the hollowed bread bread bowl; top with the reserved bread crust and serve with grated carrot sambal.