Bunny Chow

by Barry Lewis

Prep time
5 mins
Cook time
35 mins


1 Chopped onion

1tbsp vegetable oil

Initial spices

1 cinnamon stick

1 star anise

1tsp fennel seeds

1tsp cumin seeds

3-4 cardomon pods, discard the pod just open each one and use the seeds

Additional ground spices

1tsp Cayenne pepper

4tbsp garam masala

1.5tbsp turmeric

½tsp ground coriander


2 tomatoes, chopped

4 garlic cloves, chopped

2tsp ginger puree

600g diced lamb shoulder

1 large baking potato, chopped into even small squares

Handful chopped coriander

1 fresh loaf of bread, unsliced

How to make homemade bunny chow! A super delicious addition to the taste the World playlist with my attempt at a South African fast food classic. Essentially a loaf of bread stuffed with homemade flavour packed curry – this was out of this World delicious. It can also be made vegetarian if you wish by padding it out with pulses or more veggies etc instead of the meats.

First up grab a large frying pan, add some oil and fry the onion in the initial spices, do not bash them, it turns out like me you’ll want to fish them out later at the end of the recipe! Fry the onion and initial spices for about ten minutes until the spices have worked into them.

Then add the additional ground spices and stir before following up with the tomatoes, garlic, ginger and lamb, add a couple of tbsp water, and cook the lamb for 20 minutes, stirring often. Add the potatoes, plus a handful of coriander and more water – approximately 200ml, and cook away for a further 20-25 minutes until the potatoes are softened and cooked. During cooking you can add more water if you wish and ultimately if you want it to have more sauce for dunking in the loaf.

Slice the loaf, and hollow out the bread in the middle leaving a little on the sides and for a base. Serve the lamb curry in the hollowed bread loaf by adding it in with a spoon until filled to the top, scatter with extra coriander and stick the ripped out bread on top for dunking!