Mutton curry bunny chow with carrot salad and coriander sambal, could there be anything better? Make this local classic from scratch!

For the home-made government loaf

INGREDIENTS
4 cups white bread flour
½ cup + 2 tsp sugar
½ cup unsalted butter, at room temperature
4 tsp salt
14 g instant dry yeast
2 eggs
1¼ cups warm milk
6 tbsp warm water

METHOD
1. In a large bowl, gently mix together the flour, sugar, butter and salt. Then add the yeast.
2. Mix together the eggs, milk and water.
3. Slowly pour wet ingredients into the dry and knead until everything is incorporated and the dough comes together to form a soft ball.
4. Knead for 3 minutes, adding more water, 1 tablespoon at a time, if the dough feels too dry.
5. Turn the dough out and knead for another 5 minutes, until the dough is soft, smooth and elastic to the touch.
6. Transfer to a greased bowl and cover loosely with cling wrap. Allow to proof in a warm spot until it’s about doubled in size, about 1 hour.
7. Roughly shape dough into a loaf shape and place in a generously greased and lined loaf tin. Proof again for another 70–80 minutes, until dough has risen just above the top of the tin.
8. Preheat oven to 200°C.
9. Brush the top of the loaf with extra milk and bake for 25–30 minutes, until dark golden brown. Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.

For the Kashmiri mutton curry

INGREDIENTS
For the marinated mutton
2 cups amasi
2 tbsp grated ginger
1 tbsp finely chopped garlic
1 tbsp garam masala
2 kg deboned mutton cubes
For the curry
1 tsp fennel seeds
6 cardamom pods
5 cloves
¼ cup vegetable oil
1 onion, chopped
1 tbsp grated ginger
2 garlic cloves
2 tbsp garam masala
1 tsp cumin
1 tsp ground coriander
3 bay leaves
1 cinnamon stick
1½ tsp chilli powder
2 tbsp tomato paste
1 tin chopped tomatoes
5 potatoes, peeled and cubed

METHOD
For the marinated mutton
1. In a large bowl, whisk together the amasi, ginger, garlic and garam masala. Season to taste.
2. Add the mutton and mix well, until fully coated.
3. Allow to marinate in the fridge for at least 2 hours, preferably overnight.
For the curry
1. Toast the fennel seeds, cardamom pods and cloves in a dry pan over medium heat, until fragrant.
2. Transfer them to a grinder or mortar and pestle and grind to form a coarse powder.
3. Heat the oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until soft. Then add the ginger and garlic. Fry until fragrant.
4. Add your spice mix along with the garam masala, cumin, coriander, bay leaves, cinnamon stick, chilli powder and tomato paste. Stir well, until the onions are evenly coated in the spices.
5. Add the mutton and the marinade and toss until everything is well combined. Season well. Simmer for 10 minutes, adding extra oil if it starts looking a bit dry.
6. Add the tomatoes and cook, covered, for 30 minutes. Add the potatoes, cover and cook for another 1 hour, until the potatoes are soft and the mutton is tender. Top up with stock if the curry looks dry.

For the carrot salad

INGREDIENTS
3 cups grated carrots
4 tbsp red wine vinegar
2 tbsp caster sugar
1-2 red chillies, seeded and finely chopped
¼ cup sultanas
2 tsp lemon zest
Almond flakes, toasted to serve

METHOD
1. Mix together all the ingredients except for the almond flakes.
2. Serve the carrot salad with toasted almond flakes immediately.

For the coriander sambal

INGREDIENTS
4 tomatoes, seeded and finely chopped
1 onion, finely chopped
2 green chillies, finely chopped
4 tsp white vinegar
4 tsp sugar
1 cup coriander, chopped
Juice of ½ lemon

METHOD
1. Mix together the tomatoes, onion and green chillies.
2. Whisk together the white vinegar and sugar until almost all of the sugar has dissolved. Pour over the veg and season to taste.
3. Mix in the coriander and lemon juice.
4. Cut the government loaf in half and make a hole in the open end of each half. Fill each half with the mutton curry.
5. Top your mutton curry bunny chow with carrot salad and coriander sambal.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Mutton curry bunny chow is just one of SA’s many famous local classics. Find your province’s best local dish here!

The post COOK THE COVER: Mutton curry bunny chow appeared first on MyKitchen.

Nothing beats home-cooked meals just like your mom makes! This delicious local mutton curry with samp and beans recipe comes from one of our reader’s family recipes, perfect in time for Mother’s Day!

SERVES 6 // COOKING TIME 3 hours 50 min

INGREDIENTS
For the samp and beans
3 cups samp and beans
1 L water
2 tsp salt
For the mutton curry
¼ cup vegetable oil
2 bay leaves
2 cinnamon sticks
1 onion, peeled and chopped
1 L water
500 g mutton, cut into chunks
1 tomato, chopped
5 curry leaves
1 clove garlic, peeled and crushed
2 tbsp masala spice
1 tbsp peeled and grated ginger
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric

METHOD
For the samp and beans
1. Soak the samp and beans in cold water for 1 hour. Drain.
2. Bring 1 L water to the boil. Add samp and beans. Cook for 1 hour.
3. Add salt. Cook for 1½ hours, until soft but not mushy. Fluff with a fork, then set aside.
For the mutton curry
1. Heat the oil and fry bay leaves and cinnamon for 3 minutes. Add the onion and fry for 5 minutes.
2. Add water, mutton, tomato and all the seasonings. Simmer for 50 minutes.
3. Add the cooked samp and beans and cook for 10 minutes. Season to taste.

Recipe: Vis Moodley
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Mutton curry with samp and beans appeared first on MyKitchen.

This classic mutton korma is perfect for those who aren’t keen on the heat of chillies. Korma is a delicious, rich yoghurt sauce that is mild in heat, but packed with flavour.

SERVES 6 // COOKING TIME 55 min

INGREDIENTS
For the korma paste
Vegetable oil, to deep-fry
150 g cashews
1 onion, peeled and thinly sliced
For the mutton
100 ml vegetable oil
1 tbsp ginger-garlic paste (see box)
1½ tsp ground cardamom
1½ tsp black peppercorns
1½ tsp whole cloves
1 tbsp ground coriander
1 tbsp Kashmiri masala (see box)
1 tsp salt
1 tsp ground cumin
¼ tsp ground turmeric
1 kg lamb knuckles
2 cups water
150 ml plain yoghurt
50 g butter
1 tsp garam masala
½ tsp ground mace
1 tsp rose water

METHOD
For the korma paste
1. Heat the oil and deep-fry the cashews and onions until just browned. Drain on paper towel.
2. Purée with a little water.
For the mutton
1. Heat the oil in a heavy-based pot. Fry the ginger-garlic paste until just brown.
2. Add the spices and fry for a few seconds, until just popping. Add the meat and cook until it is browned.
3. Add water, yoghurt, butter, garam masala and mace. Cook gently until meat is almost done.
4. Add korma paste and rose water. Simmer until the lamb is fully cooked.

The post Mutton korma appeared first on MyKitchen.

A hollowed-out half loaf of fresh, crusty white bread, a delicious filling of budget-friendly curry, and a beautiful South African day – it’s what casual entertaining is made of.

SERVES 4 // COOKING TIME 60 mins

INGREDIENTS
⅓ cup vegetable oil
500g stewing mutton, chopped
1 onion, peeled and chopped
3 cinnamon sticks
1 bay leaf
1 tsp fennel seeds
¼ tsp turmeric
2 cloves garlic, peeled and crushed
3 tbsp masala spice
1 tbsp peeled and grated ginger
410g tin chopped tomatoes
2 potatoes, peeled and cubed
Salt
1 loaf white bread, quartered, insides removed
Coriander, to garnish

METHOD
1. Heat the oil in a pot and brown the meat. Remove from the pot and set aside.
2. Add the onion, cinnamon, bay leaf, fennel seeds and turmeric to the pot and cook for 1 minute, stirring constantly.
3. Add the garlic, masala and ginger and cook for a further 1 minute.
4. Add the meat, tomatoes, potatoes and 1 cup water. Simmer, covered, for 45 minutes, until meat is tender and potatoes are soft. Season.
5. Fill the hollowed-out ¼ bread loaves with the curry and garnish with coriander.

The post Mutton-curry bunny chow appeared first on MyKitchen.