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Written by An awesome “Durban” Lamb Curry Recipe that you can easily turn into a bunny chow.
Deena Naidoo prepared this Lamb and Tomato Curry Recipe recipe in episode eleven of MasterChef SA for the wine pairing challenge. It was a bit of a disaster for Deena as while his Lamb Curry got rave reviews from all the celebrity guests around the table it simply did not pair very well with the Merlot that he had chosen. In fact it was pretty awful.
That being said, it is a fantastic lamb curry recipe and we have recreated it here for you with some guidance from Deena in the video.
A key thing to remember is to gently sauté the onions and gradually add the spices, let the flavours fully integrate.
In this recipe we have listed lamb cubes as the main ingredient, make sure you keep some fat on the meat, that is where a lot of the flavour will come from. For an even tastier meal use lamb neck or lamb knuckles, they work best with a curry, especially if you want to turn it into a Durban Bunny Chow.
If you are going the Bunny Chow route cut the potatoes up into “mouth size” not “bite size” pieces. You’ll be eating with your hands!
Serves: 4 Preparation: 10 min Cooking: 60 min
Ingredients:
| Lamb Cubed | 1 | kg |
| Onion | 1 | |
| Tomato Paste | 1 | tablespoon(s) |
| Tomatoes | 2 | |
| Cloves | 3 | |
| Cinnamon Stick | 1 | |
| Ground Cumin | 1 | teaspoon(s) |
| Ground Cumin | 1 | teaspoon(s) |
| Coriander Seeds | 1 | teaspoon(s) |
| Curry Powder | 1 | teaspoon(s) |
| Potatoes | 4 | |
| Curry Leaves | 4 | |
| Fresh Coriander | a | handful(s) |
| Lamb Stock | 300 | ml |
Method:
- Chop up the onions
- Chop up the tomatoes
- Nearer the end of the cooking time peel and cube the potatoes (not to thin and not too thick – a decent bite size)
- Heat up some oil in a pan
- Gently saute the onions with the cloves and cinnamon stick until soft and golden.
- Gradually add the rest of the spices, the cumin, curry powder and coriander seeds.
- Cook gently for a further few minutes allowing all the flavour to infuse.
- While that is happening, in a separate pan heat up some oil and brown the lamb.
Back to the onion and spices,
- Add the tomato paste, stir in well and cook on a low heat for another couple of minutes.
- Add the chopped tomatoes
- Add the curry leaves
- Simmer for three minutes.
- Drop in the lamb and simmer for five minutes.
- Pour in the lamb stock (or chicken stock) and simmer for another 10 – 15 minutes.
- If it looks as though it is going to dry out pour in a little water to keep it going.
- Add the potatoes and cook for a further 12 – 20 minutes until the potatoes are soft (depends what size they are).
Serve with some freshly chopped coriander as garnish with rice.
To turn into a Bunny Chow, remove the inside of a 1/4 government loaf of bread, Fill with the lamb curry and stuff the bread back on top.
