South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0021
Printed 03 November 2026
Dinner
Holiday & Party
Indian
Lamb
Lunch
Stews
Bunny Chow
Recipe by
Christo Lochenberg
Published 13 November 2025
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Ingredients
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- 1.5kg Lamb stewing meat, cubed
- 30ml (2 tbsp) Oil
- 2 large onions, finely chopped
- 30ml (2 tbsp) Ginger and garlic paste (or 2 cloves garlic, crushed, and 15ml grated ginger)
- 30ml (2 tbsp) Hot curry powder (or more, to taste)
- 10ml (2 tsp) Turmeric
- 5ml (1 tsp) Ground coriander
- 5ml (1 tsp) Ground cumin
- 2 large tomatoes, grated or finely chopped
- 3-4 medium potatoes, peeled and quartered
- 500ml (2 cups) Boiling water or beef stock
- Salt to taste
- 1 unsliced loaf of white bread (e.g., a "quarter white" for a single serving)
- Fresh coriander, chopped (for garnish)
About This Recipe
A truly iconic Durban street food! It's a hollowed-out quarter, half, or full loaf of unsliced white bread filled with a delicious, often spicy, curry. Traditionally meat (lamb, chicken, mutton) but vegetable options are also popular. Best eaten with your hands!
Preparation Instructions
- Heat oil in a large, heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches until sealed on all sides. Remove meat and set aside.
- Add onions to the pot and sauté until soft and golden (about 7-10 minutes).
- Add ginger and garlic paste (or crushed garlic and ginger) and cook for 1 minute until fragrant.
- Stir in the curry powder, turmeric, ground coriander, and cumin. Cook for 1 minute, stirring constantly.
- Return the lamb to the pot. Add grated tomatoes and stir well. Bring to a simmer.
- Add the quartered potatoes and boiling water or stock. Season with salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until the lamb is tender and the potatoes are cooked through and starting to break down, thickening the gravy. Stir occasionally to prevent sticking. Add more water if the curry becomes too dry.
- Once the curry is cooked, remove it from the heat.
- Prepare the Bread: Cut the unsliced loaf of bread into quarters. Carefully hollow out the center of each quarter, leaving a thick wall of bread on all sides (this is the "bunny"). Keep the removed bread for dipping.
- Ladle the hot curry into the hollowed-out bread quarters. Garnish with fresh coriander.
- Serve immediately with the reserved bread for dipping.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/bunny-chow · Developed by Christo Lochenberg
