Durban Lamb Bunny Chow

From Nokx Majozi, a South African street-food classic with Indian roots – tender lamb cooked in a rich, aromatic Durban curry, piled into a hollowed-out loaf and served with tangy pickled carrot salad and ushatini. Messy, comforting, and made for sharing.

Ingredients

½ quantity of Lamb Curry
1 large unsliced sandwich loaf, or 1 oval sourdough loaf, or 4 large bread rolls
1 quantity of Ushatini

Pickled Carrot Salad

2 carrots, grated
1 small onion, finely sliced
1 tbsp distilled malt vinegar
Sea salt and black pepper

Lamb Curry

4 tbsp vegetable oil
2 cinnamon sticks
1½ tsp fennel seeds
1 large onion, or 2 small onions, finely chopped
2 tbsp garlic and ginger paste, or 6 garlic cloves, finely minced, and 6cm ginger, peeled and grated
2 tbsp tomato paste
4 tbsp masala curry powder
2 tbsp paprika
1 tbsp ground turmeric
2 tbsp garam masala
1kg boneless lamb shoulder, cut into medium pieces
1 x 400g tin of chopped tomatoes
2 large potatoes, peeled and quartered (optional)
1 tsp sugar, to taste
Sea salt and black pepper
Small bunch of coriander, to garnish

Method

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Pickled Carrot Salad

If using leftover curry, reheat it gently in a pan over a medium heat.

While the curry is warming through, make the pickled carrot salad. Mix together all the ingredients in a small bowl, and season with salt and pepper to taste.

To assemble, cut the loaf into 4, as if you are cutting thick slices. (If you are using bread rolls, cut off the tops.) Pull out the soft inner bread, keeping the crust intact, and set to one side. Put the crust on individual plates, then spoon a portion of lamb curry into the hollow. Top with the scooped-out bread, then serve with the carrot salad and ushatini on the side for people to help themselves.

Lamb Curry

Heat the oil in a large saucepan over a high heat. When hot, add the cinnamon sticks and fennel seeds and fry for 2 minutes until fragrant, but be careful not to burn the seeds.

Add the onion and cook for 6–8 minutes, stirring regularly, until soft and translucent.

Next, add the garlic and ginger paste, tomato paste and the rest of the spices and cook, stirring, for 2–4 minutes.

Add the meat and stir to mix with the spice paste. Add the tinned tomatoes, then fill the tin with water and add that to the pan as well. Bring to the boil, then lower the heat, cover with the lid and simmer for 40–45 minutes, stirring from time to time.

After 45 minutes, add the potatoes, if using, and cook for a further 15–20 minutes, stirring occasionally, until the potatoes are cooked, the meat is tender and the sauce is thick.

Season to taste with salt and pepper and add sugar to taste to balance any acidity.

Sprinkle with the coriander and serve with Plain Rice, Durban Roti, or as Bunny Chow.