Although my version of Durban Lamb Curry Bunny Chow is super spicy and delicious I don’t really want to risk calling it a proper Durban curry and offend those in the know. I make the curry from scratch using all the typical ingredients but my method is slightly different (and super easy). I also use a generous dollop of Oom Jussie’s Red Chilli which gives it an almighty kick! Can we agree on calling it a Durban-inspired curry?
Making a curry from scratch for the first time can be a little daunting. But don’t fret, I am here to break it down for you:
- Use the best spices and the freshest ingredients you can find, always.
- Good things take time and curry is a very good thing. Don’t rush it, low and slow is the way to go and that is why I use my slow cooker. (This is the part my Indian friends will disapprove of! Sorry guys!)
- Durban masala and Garam masala, although both called masala, are two different things.
- Durban masala’s main ingredient is chilli powder which gives the curry its heat and that characteristic red colour.
- Garam Masala is mainly a blend of cumin, coriander seed, cardamom, black pepper, cinnamon, cloves and nutmeg, among other ingredients.
- You can however, use Garam Masala in your Durban curry, as I have done with this recipe.
- If you feel adventurous you can make your own spice blends or alternatively you can purchase it ready mixed from your local spice shop.
- Elaichi is cardamom.
- Dhania is fresh coriander.
LET’S COOK!
Firstly, debone your lamb if necessary and cut it into bite sized cubes. Secondly, brown your lamb cubes in batches in a hot cast iron pan using a bit of olive oil. Season it well with salt and pepper. Lastly place all the ingredients in the slow cooker and cook on high for about 6 hours until the lamb and potatoes are nice and tender! Boom! Done!
The spicy aroma that fills the kitchen is amazing! YUMM!
WHILE WE WAIT…
… for the slow cooker to do its thing, let’s divert to Oom Jussie’s Chillie Sousie for a minute. As you may or may not know already, my good friend and talented musician Justin Serrao recently started this brand new venture making delicious and versatile chilli sauces! We have already used the Red Sousie in our Spicy Braaied Chicken Wings and the Habanero sauce in our Habanero Compund Butter. Be sure to check out those recipes too!
In my opinion the Red Chilli is quite spicy, fresh and citrussy and only recommended for hardcore spice lovers which makes it perfect for this Durban-inspired curry!
Other sauces in the Oom Jussie’s Chillie Sousie range include Jalapeno, Green Chilli and the new kid on the block, Serrano!
LET’S EAT!
OK, so it’s 6 hours later, the curry is perfectly cooked and it is now time to assemble the bunny chow! Cut an unsliced white bread into quarters, or kotas as we call it here in Mzansi, hollow out the soft centre and fill it with a generous helping of curry! Top with a few sprigs of fresh coriander and there you have it! Durban Lamb Curry Bunny Chow!
Eat it with your hands!
Enjoy!
Photos: Blanc Canvas Photography
Durban Lamb Curry Bunny Chow
Equipment
- Slow Cooker
Ingredients
- 500 g Lamb deboned and cubed
- 45 ml Olive Oil
- 2 Cloves
- 1 Bay Leaf
- 1 Cinnamon Stick
- 1 tsp Fennel Seeds
- 1 Onion chopped
- 1 tbsp Tomato Paste
- 1 sprig Curry Leaf
- 2 cloves Garlic finely chopped
- 1 tsp Crushed Ginger
- 2 tsp Salt
- 1/4 tsp Turmeric
- 4 tbsp Durban Masala
- 1 tsp Garam Masala
- 1/4 tsp Elaichi
- 400 g Chopped Tomatoes
- 1 cup Water
- 4 Potatoes peeled and cubed
- 1 loaf White Bread unsliced
- 4 sprigs Coriander fresh
Instructions
- Debone the lamb if necessary
- Cut it into bite sized cubes
- Brown the lamb cubes in batches in a hot cast iron pan using a bit of olive oil
- Season it well with salt and pepper
- Place all the ingredients in the slow cooker
- Cook on high for about 6 hours until the lamb and potatoes are nice and tender
- Cut the unsliced white bread into quarters
- Hollow out the soft centre
- Fill it with a generous helping of curry
- Top with a few sprigs of fresh coriander
- Eat with your hands!
