Durban Curry Bunny Chow

Durban Curry Bunny Chow Hinds Spices The Strong One
Durban Curry Bunny Chow Hinds Spices The Strong One Servings 4
Durban Curry Bunny Chow Hinds Spices The Strong One Difficulty Beginner
Durban Curry Bunny Chow Hinds Spices The Strong One Total Time 45 minutes


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  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 spring sprigs curry leaves
  • 2 garlic cloves, crushed
  • 1 tsp finely grated fresh ginger root
  • 2 tbsp Hinds Spices Hot Curry Powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Hinds Spices Turmeric
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 kg stewing lamb cubes
  • 3 small chillies, finely chopped
  • 3 medium tomatoes, diced
  • 2 cups vegetable stock
  • 2 tsp Rhodes Quality Tomato Paste
  • 5 medium potatoes, peeled and diced
  • fresh coriander leaves, to serve
  • 2 loaves of white bread (unsliced) and cut in half


  • 100 g cherry tomatoes, quartered
  • ½ an onion, finely chopped
  • 1 tbsp freshly chopped mint
  • salt to season
  • 2 carrots, peeled and grated
  • 1 tbsp lemon juice
  • 1 green chilli, deseeded and sliced
  • 1 tbsp chopped fresh coriander


  • For the curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger, Hinds Spices Hot Curry Powder, cumin, coriander, Hinds Spices Turmeric, cinnamon and bay leaf. Cook for a couple of minutes over a low heat.
  • Increase the temperature and add the lamb and chillies, stirring well for a few minutes.
  • Add the tomatoes, half the stock and cook for about 10 minutes before adding the Rhodes Quality Tomato Paste and cook for a further 30 minutes.
  • Add the potatoes, the remaining stock and cover, simmer for a further 30 minutes. Slightly mash the potatoes to thicken the sauce and remove from the heat, sprinkle with freshly chopped coriander before serving.
  • While the curry is cooking make the sambals: Mix together the tomatoes, onion and mint. Season with salt and set aside.
  • Mix together the carrots, lemon juice, green chilli and chopped coriander and season to taste. Set aside.
  • Slice a loaf of bread in half (horizontally), fry in oil on all four sides until golden and hollow out the center and fill with curry. Top with tomato and mint sambals and serve with carrot pickle.
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