Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, bunny chow- my version. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Bunny Chow, also called 'bunny' is one of the Indian community's contributions to South African cuisine. When I first heard about Bunny Chow from a taxi driver in Cape Town, I was intrigued. But this African street food is usually made with meat, and I couldn't find a vegetarian version while I was.
Bunny chow- my version is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Bunny chow- my version is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have bunny chow- my version using 25 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Bunny chow- my version:
- Make ready boneless lamb cubes
- Take onions finely chopped
- Make ready ginger garlic paste
- Take bay leaf
- Get garam masala powder
- Prepare red chilli powder
- Make ready roasted-pounded coriander seeds
- Prepare oil
- Get whole wheat buns
- Get Marinade :
- Get vinegar
- Get dry kashmiri chillies
- Get oil
- Take garlic cloves
- Prepare Salt
- Get onion chopped and deep fried
- Make ready Stock :
- Get Lamb bones and left over lamb meat if any
- Take bay leaf
- Get black cardamoms crushed
- Make ready green cardamoms crushed
- Take black pepper
- Prepare cloves
- Prepare roughly chopped ginger
- Make ready Salt as required
See great recipes for Durban bunny chow, Chicken curry Bunny Chow too! This fabulous South African recipe mutton curry delicacy is complemented by hollowed out bread bowl. Bunny Chow: from where the name? This is a story: with a recipe.
Instructions to make Bunny chow- my version:
- Deep fry onion until golden brown and crisp, keep aside. Similarly fry potato cubes and keep separately.
- Soak kashmiri chillies in vinegar and half cup of water for 30 minutes. Add garlic cloves, salt, fried onion and oil. Grind it to fine paste. Marinate lamb cubes in this chilli onion paste for an hour to overnight.
- Make stock by pressure cooking the ingredients given for stock in 4-5 cups of water. Strain the stock. Keep it warm.
- In a pan heat up oil, add bay leaf and chopped onion, fry until they turn brown. Add ginger garlic paste fry for a while.
- Add turmeric, chilli powder and little water. Fry till oil separates.
- Add marinated lamb cubes, fry on high heat, let the masala coat the pieces well. Add, roasted crushed coriander seeds and garam masala powder, reduce the flame and continue frying for 15 minutes.
- Add mutton stock, cover and simmer till its cooked well. Taste and adjust the seasoning.
- Add potato cubes, adjust the consistency of the masala/gravy. Cook just for a few minutes after adding the potatoes.
- Take pav, slice off 1/4 portion and hollow the rest of it. I am using whole wheat buns as it remains firm for a longer time.
- Brush some oil inside and bake the bun bowls in a pre heated oven for 7 minutes.
- Fill the bun bowls with prepared lamb and serve immediately.
Bunny Chow is loved by Indians in Durban (its place of origin) and now is being included by many Indian restaurants too. Here is our version of the Chicken Bunny Chow. It can be made in Mutton and bean variants as well. Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry. It ultimately originated among Indian South Africans of Durban.
So that is going to wrap this up for this special food bunny chow- my version recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
