eCook Meal
Temptations Durban Lamb Bunny Chow
with thick lamb and potato curry, a fluffy bread loaf & leafy greens
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R1,797.09
for 4 servings · R449.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Deboned Lamb Shoulder needs 640 gVegetable Liquid Stock Concentrate Stick Pack 8 x 25 g 25 g at R61.99 · 25.6× packsR1,586.94
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Whole Spice Mix needs 5 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Fresh Curry Leaves needs 10 gCurry Leaves 3 g 3 g at R26.99 · 3.3× packsR89.97
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Medium Curry Powder needs 120 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- White Bread Loaves
Shopping
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Frequently Asked Questions
What is the preparation time for Temptations Durban Lamb Bunny Chow?
The preparation time for Temptations Durban Lamb Bunny Chow with thick lamb and potato curry, a fluffy bread loaf & leafy greens is between 25 and 45 minutes.
What is the total time required to make Temptations Durban Lamb Bunny Chow with thick lamb and potato curry, a fluffy bread loaf & leafy greens?
The total time required to make Temptations Durban Lamb Bunny Chow with thick lamb and potato curry, a fluffy bread loaf & leafy greens is between 50 and 65 minutes.
How many servings does Temptations Durban Lamb Bunny Chow provide?
4 servings
What are the main ingredients in Temptations Durban Lamb Bunny Chow?
Curry Leaves, Fresh Coriander, Garlic, Ginger, Green Leaves, Lamb Shoulder, Medium Curry Powder, Onion, Potato, Spice Mix, White Bread Loaf
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Temptations Durban Lamb Bunny Chow?
Curry Leaves, Fresh Coriander, Garlic, Ginger, Green Leaves, Lamb Shoulder, Medium Curry Powder, Onion, Potato, Spice Mix, White Bread Loaf
How many calories does Temptations Durban Lamb Bunny Chow have?
calories
How much fat content does Temptations Durban Lamb Bunny Chow have?
grams