SIMPLE LAMB CURRY
Due to the richness of the meat, lamb curry can be cooked very successfully using the simplest of spices.
3 Tbsp vegetable oil
1 green chilli, chopped
1 onion, chopped
1 tsp turmeric
1 tsp crushed garlic
1 tsp crushed ginger
600 g lamb, cut into pieces
1 tsp chilli powder
1 tsp masala
1 tsp salt
2 tomatoes, grated
2 medium potatoes, peeled and quartered
1 Tbsp garam masala
1. Heat the oil in a frying pan and add the chilli, onion, turmeric, garlic and ginger. Stir-fry the ingredients until the onion is golden brown.
2. Add the lamb pieces and fry for about 5 minutes, turning the meat until browned all over. Add the chilli powder, masala and salt. Stir the ingredients together. Add the tomatoes, cover the pan and simmer for about 45 minutes. Add a little water if the ingredients become too dry.
3. Add the potatoes and the garam masala and simmer until the potatoes are soft.
4. Serve with plain boiled white rice or bread.
Serves 4
BUNNY CHOW
If any dish defines the Indian and Pakistani communities of Durban, it is the Bunny Chow. Due to the popularity and fame of the dish its origin has been claimed and disputed over decades. The truth is probably closer to the fact that due to the sheer simplicity and convenience of filling a loaf of bread with one’s favourite curry filling, it was more than likely invented almost by accident and became popular a long time before becoming famous. Modern versions are now served in upmarket restaurants, where more exotic breads are used, probably to justify the greater expense of this simple dish. Whatever its origins, or how or where it is served, Durban is the undisputed King of the Bunny Chow.
MAKING A BUNNY CHOW
The best Bunny Chows are made with lamb, mutton, beef, mince, chicken, beans and mixed vegetables. To make a Bunny Chow, cook one of the curries using the relevant recipe in this book. About 15 minutes before the end of the cooking time, add about ½ cup water to the curry and simmer until the curry thickens, so that it is nicely moist. This will ensure that the curry has sufficient gravy, as this will soak into the bread when serving. Cut a loaf of white bread into quarters or halves and scoop out the bread from the centre, ensuring there is still a layer intact at the bottom and sides. Try to keep the scooped out bread in one piece. (The best results are obtained if you can get hold of specifically baked half-loaves of bread.) Spoon the curry into the cavity, ensuring each Bunny has sufficient gravy. Fill it so that the curry is level with the top of the bread and then place the scooped out bread on the top. Although brown bread can be used, it just does not quite go with Bunny Chow, so if you are health conscious and you are going to eat one of these, be a bit sinful and use white bread.