LunchMain Course

Bunny Chow

Name: Bunny Chow
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 porties
Cuisine: south_african
Ingredients: 500 g lamb shoulder cut into 2.5cm cubes; 2 el canola oil; 1 st yellow onion finely chopped; 3 teentje garlic minced; 1 el fresh ginger grated; 2 el curry powder; 1 tl garam masala; 1 tl ground cumin; 1 tl ground coriander; 0,5 tl cayenne pepper (optioneel); 400 g canned diced tomatoes; 2 kopje water; 2 st potato peeled and cubed; 1 tl salt; 0,5 tl black pepper freshly ground; 1 st white bread loaf unsliced; 0,25 kopje fresh cilantro chopped (optioneel)

Bunny Chow is a South African street food dish consisting of a hollowed-out loaf of white bread filled with a flavorful curry. This version features a rich, spicy lamb curry that is perfect for a satisfying lunch.

Een origineel recept van Forkin

Totale tijd: 1 uur 20 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 1.050 kcal

Allergeneninformatie: kan gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 glamb shoulder, cut into 2.5cm cubes
2 elcanola oil
1 styellow onion, finely chopped
3 teentjegarlic, minced
1 elfresh ginger, grated
2 elcurry powder
1 tlgaram masala
1 tlground cumin
1 tlground coriander
0,5 tlcayenne pepper(optioneel)
400 gcanned diced tomatoes
2 kopjewater
2 stpotato, peeled and cubed
1 tlsalt
0,5 tlblack pepper, freshly ground
1 stwhite bread loaf, unsliced

garnish

0,25 kopjefresh cilantro, chopped(optioneel)

Keukengerei

ladle · large pot · dutch oven · cutting board · knife

De bereidingswijze

Stap voor stap

1
Heat canola oil in a large pot or Dutch oven over medium-high heat.
Ongeveer 2 min
2
Brown the lamb shoulder in batches until sealed on all sides, then remove from the pot and set aside.
Ongeveer 10 min
Tip van de kok: Do not overcrowd the pot; this ensures a good sear.
3
Add the yellow onion to the pot and cook until softened, about 5 minutes.
Ongeveer 5 min
4
Stir in the garlic and fresh ginger and cook for 1 minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the garlic.
5
Add the curry powder, garam masala, ground cumin, ground coriander, and cayenne pepper (if using) to the pot and toast for 1 minute, stirring constantly.
Ongeveer 1 min
Tip van de kok: Toasting the spices brings out their full flavor.
6
Return the browned lamb to the pot.
7
Pour in the canned diced tomatoes and water, scraping up any browned bits from the bottom of the pot.
8
Add the potato, salt, and black pepper.
9
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the lamb is tender and the potatoes are cooked through.
Ongeveer 50 min
Tip van de kok: Stir occasionally to prevent sticking.
10
While the curry simmers, prepare the white bread loaf by carefully cutting out a square from the top, leaving the crust intact. Hollow out the soft bread from the center, creating a 'bowl'.
Ongeveer 5 min
Tip van de kok: Save the removed bread to dip in the curry.
11
Once the curry is ready, taste and adjust seasoning if necessary.
Ongeveer 1 min
12
Ladle the hot lamb curry into the hollowed-out bread loaf.
Ongeveer 1 min
Tip van de kok: Fill it generously.
13
Garnish with fresh cilantro, if desired, and serve immediately.

Per portie

Voedingswaarden

55%Score

Calorieën: 1.049,9kcal
Eiwit: 42,6g
Koolhydraten: 126,2g
Vet: 43,3g
Vezels: 12,1g
Suiker: 16g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover curry and bread separately in airtight containers in the refrigerator.

Opwarmen

Reheat the curry gently on the stovetop or in the microwave until heated through. The bread is best eaten fresh.