This classic South African curry is quick and energy-efficient when prepared in a pressure cooker. With tender lamb in a fragrant sauce, it’s perfect for serving in hollowed-out loaves with a cool glass of milk.
South African Lamb Curry Bunny Chow
Embrace the best South African food you’ve ever had.
Equipment
- 1 pressure cooker Optionally, this recipe can be prepared in a heavy-based pot. Follow the cooking instructions, but allow it to simmer longer until the ingredients are tender.
Ingredients
- 30ml sunflower oil
- 1kg deboned lamb diced
- 1 onion coarsely chopped
- 2 cloves garlic finely chopped
- 5ml fennel seeds crushed
- 10ml cumin powder
- 10ml coriander powder
- 15ml garam masala
- 5ml cinnamon powder
- 3ml ground ginger
- 3 cardamom pods
- 1 chilli deceeded and chopped
- 15ml turmeric
- 1 410g can tomatoes chopped
- 1 400ml coconut milk
- 1 Juice of lemon
- 250ml water
- salt and fresly ground black pepper to taste
- 2 white loves of bread
- atjar and chutney for serving
Method:
- Sear the Meat: Heat the sunflower oil in the pressure cooker. Fry the lamb in batches until browned, then set aside.
- Sauté the Vegetables and Spices: Add more oil if needed. Sauté the onion until soft and translucent. Add the garlic and spices (fennel, cumin, coriander, garam masala, cinnamon, ginger, cardamom, chili, and turmeric), stirring for about 1 minute until aromatic.
- Combine Ingredients: Add the canned tomatoes and lemon juice. Return the lamb to the pot and pour in the water. Season with salt and pepper.
- Pressure Cook: Close the pressure cooker lid and set it to the appropriate pressure. Cook for 30 minutes, then check the lamb. If it’s not yet tender, add more water and cook under pressure for a bit longer.
- Finish the Sauce: Once the lamb is tender, stir in the coconut milk and simmer for 10 minutes to thicken and blend the flavours.
- Prepare Bread and Serve: Cut the loaves of bread in half and hollow them out.Ladle the curry into the hollows, and then put back on top the bread you removed,(optional). You could use this bread to help eat the curry, as "this is ALWAYS eaten with the hands" Serve with the bread crumbs, atjar, and chutney on the side.