Lamb curry filling for bunny chow

Lamb curry filling for bunny chow

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  • 4 - 6
  • Easy
  • Carb Conscious
  • 30 minutes
  • 1 hour, 20 minutes


  • 750 g lamb, cut into chunks
  • For the marinade
  • 125 ml brown vinegar
  • 2 t curry powder
  • 5 ml garam masala
  • 1 t cumin, ground
  • 1 t coriander, ground
  • 1 ml turmeric, ground
  • 2 cloves garlic, crushed
  • 2 t ginger, grated
  • 2 T brown sugar
  • For the curry
  • 2 large onions, chopped
  • 30 ml vegetable oil
  • 2 cloves
  • 3 allspice berries
  • a couple of peppercorns
  • 125 ml apricot juice
  • 3 T peach chutney
  • 3 bay leaves
  • 1 cup dry dates, pitted

Cooking Instructions

Combine the marinade ingredients and massage into the meat. Allow to stand for 15 minutes.

Heat 15 ml oil in a large pot - a potjie or regular stew pot - and brown half of the meat, remove from the pot with a slotted spoon and brown the other half. Set the meat aside.

In the same pot, heat the remaining oil and add the onions, cloves, all spice and peppercorns, fry gently until the onions are soft and golden.

Add the meat, remaining marinade, apricot juice, chutney, bay leaves and dates. Cover with lid slightly askew and simmer gently for +- 1 hour and 20 minutes over medium coals or on the stovetop or until the meat is tender.

Alternatively, place in a 160°C oven, covered and cook for the same amount of time.

Season well with salt and pepper o taste.

Cook's note: if the liquid cooks away, add some more apricot juice. The end result should be a thick reduced sauce with tender meat and dates.

TIP: Use this delicious curry as a filling for individual (or one big) potbrood to make home-made bunny chow with date chutney.

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Discover more South African foods here

Monche Muller Recipe by: Monche Muller
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Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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