What are the main ingredients in Temptations Durban Lamb Bunny Chow?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Temptations Durban Lamb Bunny Chow?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Temptations Durban Lamb Bunny Chow?

LET’S GET GOING!: Boil the kettle. Place a pot that has a lid over a medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pot is hot, fry for 2-3 minutes until browned but not cooked through, shifting as it colours. Stir through the diced onion, whole spice mix, and curry leaves. Fry for 3-4 minutes until the onion is soft and translucent. KEEP CALM & CURRY ON: Stir through the grated garlic, grated ginger, and curry powder. Fry for 1-2 minutes until fragrant, shifting constantly. Reduce the heat to low and cover with the lid – the steam will create liquid for the gravy. Allow to simmer for 10-12 minutes, stirring occasionally to prevent sticking. If it starts to dry out, mix in a splash of boiling water. SOFT, SAUCY POTATOES: Once the curry has finished simmering, remove and discard the cinnamon sticks. Stir through the diced potatoes and 160ml of boiling water. Continue to simmer (uncovered) for 15-20 minutes until the potatoes are soft and the sauce has thickened. PREP THE LAST BITS: Toss the rinsed green leaves with 2 tsp of olive oil, and some seasoning. Set aside for serving. Time to hollow out your bunnies! Using a bread knife, halve the bread loaf, making sure each one isn’t longer than about 9cm. Use the knife to remove the soft inside of each half – the sides and base should still be 1-2cm thick. Set aside the insides and outsides for serving. When the curry has thickened, remove from the heat. Season to taste with salt, pepper, and a sweetener of choice. TIME TO CHOW DOWN!: Place the hollowed out loaves on plates. Ladle in the curry until it overflows and garnish with the chopped coriander. Serve the soft chunks of bread on the side ready to dunk in the sauce, or use them to soak up any curry left in the pot. Plate the dressed leaves on the side, wash those hands, and get ready to dig in!

What should be prepared from my kitchen to make Temptations Durban Lamb Bunny Chow?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Temptations Durban Lamb Bunny Chow

Easy, flavourful, and all in one pot! Durban is famous for the bunny chow, and it takes us back to our childhoods: sumptuous lamb steeped in a fragrant curry, soaking into soft bread. Creating this recipe was more of a science than an art. The art is in the eating – prepare to use your fingers!

Temptations Durban Lamb Bunny Chow

with thick lamb and potato curry, a fluffy bread loaf & leafy greens

Hands on Time: 25 - 45 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Deboned Lamb Shoulder
Fresh Coriander
Fresh Curry Leaves
Fresh Ginger
Garlic Clove
Garlic Cloves
Green Leaves
Medium Curry Powder
Onion
Onions
Potato
White Bread Loaf
White Bread Loaves
Whole Spice Mix

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Photo of Temptations Durban Lamb Bunny Chow

Serves 1

LET’S GET GOING!
Boil the kettle. Place a pot that has a lid over a medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pot is hot, fry for 2-3 minutes until browned but not cooked through, shifting as it colours. Stir through the diced onion, whole spice mix, and curry leaves. Fry for 3-4 minutes until the onion is soft and translucent.
KEEP CALM & CURRY ON
Stir through the grated garlic, grated ginger, and curry powder. Fry for 1-2 minutes until fragrant, shifting constantly. Reduce the heat to low and cover with the lid – the steam will create liquid for the gravy. Allow to simmer for 8-10 minutes, stirring occasionally to prevent sticking. If it starts to dry out, mix in a splash of boiling water.
SOFT, SAUCY POTATOES
Once the curry has finished simmering, remove and discard the cinnamon stick. Stir through the diced potatoes and 80ml of boiling water. Continue to simmer (uncovered) for 10-15 minutes until the potatoes are soft and the sauce has thickened.
PREP THE LAST BITS
Toss the rinsed green leaves with 1 tsp of olive oil, and some seasoning. Set aside for serving. Time to hollow out your bunny! Using a bread knife, cut about 9cm off the bread loaf. Set aside the remainder for another use. Use the knife to remove the soft inside of the bread – the sides and base should still be 1-2cm thick. Set aside the insides and outsides for serving. When the curry has thickened, remove from the heat. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO CHOW DOWN!
Place the hollowed out loaf on a plate. Ladle in the curry until it overflows and garnish with the chopped coriander. Serve the soft chunks of bread on the side ready to dunk in the sauce, or use them to soak up any curry left in the pot. Plate the dressed leaves on the side, wash those hands, and get ready to dig in!

Deboned Lamb Shoulder - 160g
Onion - 1
Whole Spice Mix - 1,25ml
Fresh Curry Leaves - 3g
Garlic Clove - 1
Fresh Ginger - 10g
Medium Curry Powder - 30ml
Potato - 200g
Green Leaves - 40g
White Bread Loaf - 1
Fresh Coriander - 3g

Download the Recipe

Serves 2

LET’S GET GOING!
Boil the kettle. Place a pot that has a lid over a medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pot is hot, fry for 2-3 minutes until browned but not cooked through, shifting as it colours. Stir through the diced onion, whole spice mix, and curry leaves. Fry for 3-4 minutes until the onion is soft and translucent.
KEEP CALM & CURRY ON
Stir through the grated garlic, grated ginger, and curry powder. Fry for 1-2 minutes until fragrant, shifting constantly. Reduce the heat to low and cover with the lid – the steam will create liquid for the gravy. Allow to simmer for 10-12 minutes, stirring occasionally to prevent sticking. If it starts to dry out, mix in a splash of boiling water.
SOFT, SAUCY POTATOES
Once the curry has finished simmering, remove and discard the cinnamon sticks. Stir through the diced potatoes and 160ml of boiling water. Continue to simmer (uncovered) for 15-20 minutes until the potatoes are soft and the sauce has thickened.
PREP THE LAST BITS
Toss the rinsed green leaves with 2 tsp of olive oil, and some seasoning. Set aside for serving. Time to hollow out your bunnies! Using a bread knife, halve the bread loaf, making sure each one isn’t longer than about 9cm. Use the knife to remove the soft inside of each half – the sides and base should still be 1-2cm thick. Set aside the insides and outsides for serving. When the curry has thickened, remove from the heat. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO CHOW DOWN!
Place the hollowed out loaves on plates. Ladle in the curry until it overflows and garnish with the chopped coriander. Serve the soft chunks of bread on the side ready to dunk in the sauce, or use them to soak up any curry left in the pot. Plate the dressed leaves on the side, wash those hands, and get ready to dig in!

Deboned Lamb Shoulder - 320g
Onion - 1
Whole Spice Mix - 2,5ml
Fresh Curry Leaves - 5g
Garlic Cloves - 2
Fresh Ginger - 20g
Medium Curry Powder - 60ml
Potato - 400g
Green Leaves - 80g
White Bread Loaf - 1
Fresh Coriander - 5g

Download the Recipe

Serves 3

LET’S GET GOING!
Boil the kettle. Place a pot that has a lid over a medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pot is hot, fry for 3-4 minutes until browned but not cooked through, shifting as it colours. Stir through the diced onion, whole spice mix, and curry leaves. Fry for 4-5 minutes until the onion is soft and translucent.
KEEP CALM & CURRY ON
Stir through the grated garlic, grated ginger, and curry powder. Fry for 1-2 minutes until fragrant, shifting constantly. Reduce the heat to low and cover with the lid – the steam will create liquid for the gravy. Allow to simmer for 12-15 minutes, stirring occasionally to prevent sticking. If it starts to dry out, mix in a splash of boiling water.
SOFT, SAUCY POTATOES
Once the curry has finished simmering, remove and discard the cinnamon sticks. Stir through the diced potatoes and 240ml of boiling water. Continue to simmer (uncovered) for 20-25 minutes until the potatoes are soft and the sauce has thickened.
PREP THE LAST BITS
Toss the rinsed green leaves with 3 tsp of olive oil, and some seasoning. Set aside for serving. Time to hollow out your bunnies! Using a bread knife, halve the bread loaves, making sure each one isn’t longer than about 9cm. Set aside one ½ for another use. Use the knife to remove the soft inside of the remaining halves – the sides and base should still be 1-2cm thick. Set aside the insides and outsides for serving. When the curry has thickened, remove from the heat. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO CHOW DOWN!
Place the hollowed out loaves on plates. Ladle in the curry until it overflows and garnish with the chopped coriander. Serve the soft chunks of bread on the side ready to dunk in the sauce, or use them to soak up any curry left in the pot. Plate the dressed leaves on the side, wash those hands, and get ready to dig in!

Deboned Lamb Shoulder - 480g
Onions - 2
Whole Spice Mix - 3,75ml
Fresh Curry Leaves - 8g
Garlic Cloves - 3
Fresh Ginger - 30g
Medium Curry Powder - 85ml
Potato - 600g
Green Leaves - 120g
White Bread Loaves - 2
Fresh Coriander - 8g

Download the Recipe

Serves 4

LET’S GET GOING!
Boil the kettle. Place a pot that has a lid over a medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pot is hot, fry for 4-5 minutes until browned but not cooked through, shifting as it colours. Stir through the diced onion, whole spice mix, and curry leaves. Fry for 4-5 minutes until the onion is soft and translucent.
KEEP CALM & CURRY ON
Stir through the grated garlic, grated ginger, and curry powder. Fry for 1-2 minutes until fragrant, shifting constantly. Reduce the heat to low and cover with the lid – the steam will create liquid for the gravy. Allow to simmer for 15-20 minutes, stirring occasionally to prevent sticking. If it starts to dry out, mix in a splash of boiling water.
SOFT, SAUCY POTATOES
Once the curry has finished simmering, remove and discard the cinnamon sticks. Stir through the diced potatoes and 320ml of boiling water. Continue to simmer, (uncovered) for 20-25 minutes until the potatoes are soft and the sauce has thickened.
PREP THE LAST BITS
Toss the rinsed green leaves with 4 tsp of olive oil, and some seasoning. Set aside for serving. Time to hollow out your bunnies! Using a bread knife, halve the bread loaves, making sure each one isn’t longer than about 9cm. Use the knife to remove the soft inside of each half – the sides and base should still be 1-2cm thick. Set aside the insides and outsides for serving. When the curry has thickened, remove from the heat. Season to taste with salt, pepper, and a sweetener of choice.
TIME TO CHOW DOWN!
Place the hollowed out loaves on plates. Ladle in the curry until it overflows and garnish with the chopped coriander. Serve the soft chunks of bread on the side ready to dunk in the sauce, or use them to soak up any curry left in the pot. Plate the dressed leaves on the side, wash those hands, and get ready to dig in!