What’s more local than half a loaf of bread hollowed out and filled to the brim with hearty curry? We’re on board! 

Durban curry bunny chow  

Serves 4  

First mop up the delicious curry using the bread cut out to create the loaf cavity, then move on to the walls of the loaf. 

Ingredients

For the masala spice mix  

¼ cup chilli powder 
1 tsp cayenne pepper 
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground ginger 
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp fenugreek (optional) 
Pinch of ground cloves  

1kg mutton, on the bone
Salt and milled pepper
¼ cup canola oil 
2-3 sprigs curry leaves 
1 bay leaf 
1 cinnamon stick 
1 star anise 
3 onions, chopped
1 Tbsp garlic and ginger paste
2 Tbsp medium curry powder 
1 tsp ground turmeric
3 salad tomatoes, grated
5 potatoes, peeled and cut into large chunks
2 cups water 
Handful coriander, chopped + extra for serving
2 whole loaves of bread, halved and hollowed out  

Method

1. Combine spice mix ingredients in a bowl. 
2. Season meat and toss with 2-3 Tbsp of the masala spice mix. Set aside. 
3. Add oil to a large pot and fry curry leaves, bay leaf, cinnamon stick and star anise for 2-3 minutes over medium heat. 
4. Add onions and sauté for about 3-5 minutes or until lightly golden. 
5. Stir through the garlic and ginger paste, curry powder and turmeric and fry for 1 minute. 
6. Add another glug of oil, stir in meat and brown for about 6-8 minutes. 
7. Tip in tomatoes and use a wooden spoon to scrape all the bits stuck to the bottom of the pot (the acidity of the tomatoes will help loosen this). 
8. Add potatoes and cook for 5 minutes.
9. Pour in water, add coriander, cover with a lid and simmer gently until meat is tender and sauce has thickened, about 45-60 minutes. 
10. Adjust seasoning and ladle curry into bread halves, making sure to serve with enough of the rich sauce. 
11. Serve topped with chopped coriander. 

Did you know?  

Bunny chow was born as a response to the harsh laws and restrictions placed upon people of colour during the Apartheid regime. Black and Indian labourers needed an affordable and substantial lunch, but were prohibited from buying from restaurants or cafes. Street vendors responded to this need, moving away from the fragile roti that would easily fall apart when paired with delicious curry. Soon, the humble loaf of bread became the star of the show, feeding thousands then, and fuelling thousands now.  

Cook’s tip 

Store the remainder of the masala spice mix in an airtight container in a cool, dry area for up to 3-4 weeks. 

Recipe & styling : Chad January
Photography by: Zhann Solomons

Also read: Madras Beef Curry