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10 minutes

Brinjal recipes

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20 minutes

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10–15 minutes

Brinjal recipes

Slow-roasted lamb and beans with garlic and rosemary

3 hours

Canned food

Bonnie’s tomatoey pilchards with samp

1½ hours

Italian recipes

Sardine rigatoni with blistered tomatoes

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Curry recipes

Spicy lamb-and-tomato bunny chow

1 hour

Spicy lamb-and-tomato bunny chow

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour

Ingredients

3 T ghee
1 onion, roughly diced
2 T Woolworths mother-in-law spice mix
2 T Woolworths Cape Malay curry powder
1 T cumin seeds
1 T chilli flakes
12 fresh curry leaves
500 g Woolworths free-range lamb cubes
6 garlic cloves, smashed
1 x 10 cm piece fresh ginger, smashed
1 red chilli, halved
400 g 1 x chopped tomatoes can
70 g Woolworths sofritto tomato paste
3 cups chicken stock
sea salt, to taste
3 white bread loaves, halved
cucumber raita, for serving (optional)
deep-fried curry leaves, to garnish (optional)

Method

1 Heat the ghee in a large pan. Add the onion and cook over a low heat.
2 Once soft, add the spices and cook for one minute.
3 Add the lamb and cook for 2 minutes, then add the remaining ingredients except the bresd, raita and curry leaves.
4 Cover and simmer for 45 minutes or until the meat is soft. Season to taste.
5 Scoop out the middle of the bread and spoon in the curry. Add a dollop of raita and garnish with curry leaves. Use the scooped bread for mopping up the sauce.

Find more winter dishes here

Photography and videography: Sadiqah Assur-Ismail

Recipe and production: Abigail Donnelly

Food assistant: Bianca Jones

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Ingredients

Method