Bunny Chow
A hollowed-out loaf of white bread packed with thick, fiery Durban curry — invented by the city's Indian community in the 1940s, not a sandwich so much as an edible bowl.
Meat-optional
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 unsliced quarter loaf of white bread, per serving
- 1.5 lbs lamb or mutton, cubed
- 2 potatoes, cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp Durban curry powder (or a hot masala blend)
- 1 tsp turmeric
- 2 tomatoes, chopped
- 2 tbsp oil or ghee
- 2 cups water or stock
- Salt, to taste
- Grated carrot and sliced onion, for the sambal side
Steps
- Heat the oil in a heavy pot and fry the onion until deep golden brown.
- Add the garlic and ginger, then the curry powder and turmeric, and fry until fragrant.
- Add the lamb and brown on all sides, then stir in the tomatoes and cook until they break down.
- Add the water or stock, cover, and simmer for 45 minutes to 1 hour until the meat is tender.
- Add the potatoes and simmer another 20 minutes until they're soft and the curry has thickened enough to cling to a spoon.
- Slice a quarter loaf of bread, hollow out the center, and keep the removed bread as a 'cap.'
- Spoon the thick curry into the hollowed loaf, top with the bread cap, and serve with a side of grated carrot and raw onion sambal.