MUTTON CURRY
BUNNY CHOW
A proudly South African street-food favourite — rich, spicy mutton curry served in a hollowed-out loaf of fresh white bread. Perfect for sharing and packed with flavour!
INGREDIENTS:
750g DC Meat Sheep Packs
15ml Cooking Oil
10ml Kingsman Curry Powder
1 can Tomato & Onion Mix
3ml Turmeric
5ml Ground Coriander
5ml Ground Cumin
3 Dried Curry Leaves
1 Bay Leaf
3 Cardamom Pods (use seeds inside)
½ Cinnamon Quill
1 Star Anise
1ml Crushed Chilli
3ml Crushed Ginger
5ml Crushed Garlic
5ml Salt & Pepper to taste
1 Onion, chopped
250ml Hot Water
2 Potatoes, chopped
2 Carrots, sliced
1 Unsliced White Bread Loaf
METHOD:
Brown the mutton in hot oil.
Mix curry powder, spices, ginger, garlic, salt & pepper — add to meat with onion and tomato mix.
Pour in hot water and simmer covered for ±1¼ hours until almost tender.
Add potatoes and carrots; simmer another 30 minutes until soft and saucy.
Quarter the loaf, hollow out the centers, and fill each with curry and sauce.
