Ingredients
- SpinneysFOOD Coriander Seeds 2 tsp
- SpinneysFOOD Cumin Seeds 2 tsp
- SpinneysFOOD Cardamom Seeds 1 tsp
- Fenugreek seeds ½ tsp
- Cloves 2
- SpinneysFOOD Cinnamon Stick 3
- Mild chilli powder 6 tsp
- SpinneysFOOD Fine Cayenne Pepper 1 tsp
- SpinneysFOOD Fine Ginger ½ tsp
- Brown onion 1, large
- Fresh ginger 5cm piece
- Garlic 4 cloves
- Tomatoes 2
- Potatoes 2
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- Black cardamom pods 2
- SpinneysFOOD Fennel Seeds 1 tsp
- Durban curry masala 2 tbsp
- Tomato purée 2 tbsp
- Stewing lamb 500g
- Fresh curry leaves 12
- SpinneysFOOD Bottled Drinking Water 344ml
- SpinneysFOOD Fine Sea Salt 2 tsp
- SpinneysFOOD Fine Black Pepper To taste
- SpinneysFOOD Fresh Coriander Two handfuls
- Lime 1
- Crusty Portuguese rolls 4-6
- Carrots 2
- SpinneysFOOD Fine Grain White Sugar 1 tbsp
- White grape vinegar 1 tbsp
Nutrition (Per serving)
- Calories 346
- Fat 13.1g
- Saturates 3.4g
- Protein 31g
- Carbs 24.2g
- Sugars 7.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mini lamb bunny chows
South African 30 Mins Prep · 200 Mins Cook
- To make the Durban curry masala, toast the whole spices in a frying pan over a medium heat until fragrant. Then grind and combine with the remaining spices and 1 cinnamon stick. Measure out 2 tablespoons and store and label the rest.
- Peel and finely chop the onion. Finely grate the ginger and garlic. Chop the tomatoes. Peel and cube the potatoes. Set aside.
- Heat the oil in a large pan and fry the cardamom, 2 small cinnamon sticka and fennel seeds for 1 minute. Add the onion to the pan. Sauté for 5 minutes. Sprinkle over the 2 tablespoons of the Durban curry masala and stir to coat the onions. Add the ginger, garlic and tomato purée and cook for 2 minutes. Add the tomatoes and cook for 5 minutes. Stir in the lamb, potatoes, curry leaves and 300ml of water. Season well with the salt and pepper. Simmer for 40-50 minutes or until the meat and potatoes are soft. Roughly chop a handful of coriander and stir into the pan along with a squeeze of lime.
- To make the carrot pickle, slice the carrot into ribbons with a vegetable peeler. Combine with the white sugar, vinegar, 1 tsp of salt and boiling water. Cover and allow to steam for 10 minutes.
- To assemble, slice the tops off the buns and scoop out the soft bread. Spoon the curry into the hollowed-out halves and garnish with fresh coriander and carrot pickle before serving.