A Durban inspired dark lager lamb bunny chow

No city in South Africa makes a bunny chow quite as well as Durban does.  There is something about the way they perfectly balance the heat and spices, with just the right amount of bread to soak up all the flavours.  This recipe would make any Durbanite proud and it’s the perfect meal for a weekend lunch or a midday snack, especially when it is being made with a decent dark lager. This meaty, spicy, lamb bunny chow is the ultimate recipe, so hop to it.


1 large onion, diced
2 cinnamon sticks
A good glug of sunflower oil
2 garlic cloves, chopped
1 tsp ginger, chopped
4 Tbsp masala
1 tsp cumin powder
1 tsp coriander powder
1 kg stewing lamb
10 curry leaves
1 cup of your favourite dark lager (Best Black Gold or AND UNION dark lager)
1 tin whole peeled baby tomatoes
1 Tbsp NoMU beef stock
2 potatoes, peeled and diced
Fresh coriander to serve
A loaf of farm bread to serve


1. Fry the onions and cinnamon sticks in a large pot until they begin to brown.
2. Add the garlic, ginger, masala, cumin and coriander and fry for a minute to cook the spices.
3. Add the meat and curry leaves and fry for another 2 minutes.
4. Add the beer, tomato and stock and stir to combine.
5. Bring to a boil, then turn the heat down and simmer.
6. Cook for 1 hour with the lid on, then remove the lid and continue cooking.
7. At the 1 hour 30 minute mark, add the potatoes.
8. Once the meat is tender and the potatoes are cooked, it’s done cooking.

Serve in a quarter loaf, garnish with fresh coriander and wash it down with your favourite dark lager.

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