Durban Lamb and Potato Bunny Chow
Inspired by techniques from NYT Cooking.
A warming Durban-style lamb and potato curry piled into a hollowed loaf of bread, finished with a fresh carrot sambal for crunch and zing.
Always check the labels of the products you use.
Method
- 1
Toast. Toast 1 tbsp coriander seeds, 1 tbsp cumin seeds and 10 black peppercorns in a dry pan over medium heat until fragrant, then cool and crush coarsely.
- 2
Soften. Heat 2 tbsp oil in a heavy pan and cook 1 chopped onion until soft and golden, 8-10 min.
- 3
Aromatics. Stir in 4 chopped garlic cloves and 1½ tbsp chopped ginger and cook for 1 min.
- 4
Brown. Raise the heat, add 700 g cubed lamb shoulder and brown on all sides, 8-10 min.
- 5
Spice. Stir in the crushed spices with ¾ tsp turmeric, a 3 cm cinnamon stick, 1 tsp chilli powder and 1¼ tsp salt and cook for 1 min.
- 6
Simmer. Add 400 g potatoes, 240 g yoghurt, 120 ml milk and 120 ml coconut milk, cover and simmer gently until the lamb and potatoes are tender, 35-45 min.
- 7
Finish. Off the heat, stir in the lemon juice, spring onions and most of the coriander leaves.
- 8
Sambal. Toss the grated carrots with the chopped green chilli, lemon juice and salt.
- 9
Assemble. Cut the loaf into 4 blocks, hollow each one, fill with curry, top with the bread lid and serve alongside the sambal.
Storage
Keep any leftover curry covered in the fridge for up to 3 days and reheat gently until piping hot (74°C) before filling fresh bread. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.2 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 4.5 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 486 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
11.7 g per serving
23.4 % of the 50 g daily maximum · 46.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small dry frying pan
- mortar and pestle or rolling pin and bag
- large heavy pan with lid
- bread knife
- grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 1307 kcal |
| Protein | 55 g |
| Carbohydrate | 136.7 g |
| of which sugars | 21.8 g |
| of which free sugars | 11.7 g |
| Fat | 60.4 g |
| of which saturates | 25.6 g |
| Fibre | 11.4 g |
| Salt | 5.15 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
