We all know that there are few things in this world that can beat the infamous Durban Mutton Curry Bunny Chow. It’s the
ultimate comfort food – creamy, warm, savoury, sometimes sweet and as spicy as you like. Locally known as a bunnie,
the meal is a very simple yet delicious affair consisting of a hollowed-out quarter, half or full loaf of bread filled with your
choice of curry.
Every so often most of us get a hankering for a good old hearty bunny chow, so why not learn to perfect it from the
comfort of your own home? Usually, curries take a lot of stirring, sautéing, and a fairly long simmer time especially when
you’re using lamb because you want it to be tender. It’s time to put all that fuss to the side and welcome Defy’s bunny
chow perfecter - the pressure cooker.
Eating foods that are pressure cooked offers a more nutritional boost than those cooked for longer periods using
traditional cookware. This means double the goodness in just half the time. Plus, this handy appliance will save your
home energy as it is far more efficient than using a number of pots and pans on different burners. Save yourself the time
and throw it all together in the pressure cooker for a delicious homemade dinner.
If you try this delicious homemade bunny chow recipe be sure to tag us on Instagram or Facebook, we would love to
see your wonderful creations.
What you’ll need:
1 kg mutton or lamb, cut into medium sized pieces
1 teaspoon turmeric
3 tablespoons oil
1 teaspoon fennel seeds
1 bay leaf
1 cinnamon stick
3-4 cardamom pods
1 green chilli, cut in half lengthwise
3 large onions, finely chopped
1 tablespoon ginger garlic paste
5 large tomatoes, finely chopped or pureed
1 teaspoon coriander powder
4 tablespoons mutton masala or curry powder of your choice
2 potatoes, quartered
1 teaspoon garam masala
1 tablespoon fenugreek
1 tablespoon ghee or butter
1 tablespoon salt
1 loaf of white, unsliced bread
Add turmeric to the mutton or lamb and rub all over.
Heat oil in a pressure cooker and sauté fennel seeds, bay leaf, cinnamon, cardamom and cloves for a minute.
Add green chilli, onions and ginger garlic paste and cook for 7-8 minutes till the onions are translucent.
Add tomatoes, coriander powder, mutton masala and salt and cook for 5 minutes until the tomatoes
break down slightly.
Add mutton, potatoes and a cup of water and put the lid on.
Cook for 25 minutes and let pressure release naturally, add a little water if the gravy is too thick.
Stir in garam masala, fenugreek and ghee and simmer for another 4-5 minutes.
Check and adjust seasoning, let the curry rest for 15 minutes before serving.
Cut an unsliced loaf of white bread and hollow out centres, fill with curry.