Prep Time: 20 minutes Cook Time: 10 minutes Delicately flavoured lamb meatballs smothered in a
Mutton Bunny Chow
A fresh loaf, hollowed out and filled with fragrant curry. An iconic South African dish.
- 15ml SPAR Canola Oil
- 750 g cubed, boneless stewing mutton or lamb
- 10 ml hot curry powder
- 3 ml turmeric
- 5 ml ground coriander
- 5ml ground cumin
- 3 dried curry leaves
- 1 bay leaf
- 3 cardamom, split open to use the black seeds within
- ½ cinnamon quill
- 1 star anise
- 1 ml SPAR Freshline Crushed Chilli (from the 70g combo compartment) or 1 medium green chilli, finely chopped
- 3ml SPAR Freshline crushed ginger
- 5ml SPAR Freshline, crushed garlic
- 5 ml salt
- pepper to taste
- 1 onion, chopped
- 10ml SPAR tomato paste
- ½ can SPAR diced tomatoes (205 g)
- 250ml hot water
- 2 SPAR Freshline potatoes, peeled and roughly chopped
- 2 SPAR Freshline Carrots, sliced into rounds or 100 g SPAR Freshline Carrot Roundels
- 1 loaf unsliced white bread
- In a heavy-based pot, brown the mutton in batches over high heat in the heated oil.
- In a small bowl, combine the curry powder, with all the spices, crushed ginger, garlic, salt and pepper.
- Add this mix to the meat to turn it over to coat well. Add in the onion, tomato paste and canned tomato.
- Pour on the hot water and simmer covered, until the meat is almost tender, about 1 ¼ hours, adding a little water if it becomes dry.
- Add the potatoes and carrot, and simmer for a further 30 minutes, again, adding a little hot chicken or lamb stock, if necessary to achieve a generous sauce in good proportion to the meat.
- During this time, quarter the loaf of bread and in one good handful, pull out their centres as a large ‘plug’, to leave a generous cavity with an even thickness crust still intact.
- Check the curry for salt. Discard the easy-to-find whole spices.
- Spoon the curry between the four bread cavities, including a generous amount of sauce.
Hints and Tips
- Provide paper napkins or wet wipes as this is a fun hands-on meal.
- Extend the curry by an extra portion if required, by adding in a can of SPAR Four Bean Mix or 250 g frozen SPAR Garden Peas near the end of the cooking time.
- Cube the meat smaller than if you were serving it in the traditional way with rice, to make it easier to eat with ones hands.