Durban-Style Lamb Bunny Chow Curry

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Bunny Chow is a beloved Durban street food born from the South African Indian community: a hollowed-out white bread loaf filled to overflowing with fiery, aromatic lamb curry. This version uses tender lamb shoulder simmered with potatoes and warm masala spices for an authentic coastal-KwaZulu-Natal flavor. Serve it straight from the loaf, tearing off chunks of the bread-soaked walls as you eat.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 78 gCarbs
• 7 gFiber
• 9 gSugar
• 42 gProtein
• 960 mgSodium
• 820 mgPotassium
• 175 mgCalcium
• 7 mgIron
• 18 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the lamb curry

• 1.5 lb (700 g) boneless lamb shoulder, cubed
• 2 medium onions, finely chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 green chilies, slit lengthwise
• 12 fresh curry leaves
• 2 medium tomatoes, chopped
• 1 tsp turmeric powder
• 2 tbsp Durban-style curry powder (hot)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 2 tbsp vegetable oil
• 1 tsp salt, plus more to taste
• 2 medium potatoes, peeled and cubed
• 2 cups water
• 2 bay leaves
• Fresh cilantro, chopped, for garnish

For the bread

• 4 small round white bread loaves (unsliced, about 6 in / 15 cm each)

Directions

1. Heat the oil in a heavy pot over medium-high heat. Add the bay leaves and curry leaves and let them splutter for 10 seconds, then stir in the onions and cook until deep golden, about 8 minutes.
2. Add the garlic, ginger, and green chilies and sauté for 1 minute until fragrant. Stir in the turmeric, curry powder, cumin, and coriander and toast the spices for 30 seconds.
3. Add the lamb cubes and brown on all sides, about 6 minutes. Stir in the tomatoes, garam masala, and salt, then pour in the water and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 35 minutes until the lamb is nearly tender. Add the potatoes and continue to simmer uncovered for 15-20 minutes more, until the lamb is fork-tender and the gravy is thick enough to coat the back of a spoon.
5. Meanwhile, prepare the bread: slice the top third off each loaf to form a lid, then hollow out the soft inner crumb with your hands, leaving a thick bread shell about 1 cm thick on the sides and bottom. Reserve the removed bread for dipping.
6. Taste the curry and adjust the salt. Stir in most of the cilantro and remove the bay leaves.
7. Spoon the hot lamb curry generously into each hollowed loaf, mounding it slightly above the rim. Replace the bread lids and scatter the remaining cilantro on top.
8. Serve immediately with the reserved torn bread pieces and a side of South African chutney or atchar if desired.

Cook’s Notes

• Use mutton shoulder instead of lamb for a more traditional, gamier flavor that holds up to the bold spices.
• Choose dense, slightly stale white bread (often labeled 'sandwich loaf') so the walls don't collapse when filled; very soft sandwich bread turns to mush.
• The curry should be thick, not soupy, so it clings to the meat and pools inside the loaf without instantly soaking through the bottom.
• For an authentic Durban heat, add 1/2 tsp of cayenne or a chopped fresh hot chili along with the green chilies.
• Reserve the hollowed-out bread cubes and serve them on the side for tearing and dipping into any curry that spills over.

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