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Bunny Chow with Turmeric 
  • 4 People
  • 50 min.
  • easy 
Bunny Chow with Tumeric 
Ingredients
  • 15 ml sunflower oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 2 cm fresh ginger, finely chopped
  • 15 ml ground turmeric
  • 1 red pepper, chopped
  • 500 g lamb stewing cubes
  • 48 g Knorr mild Durban curry Dry Cook-in-Sauce
  • 1 tin chopped and peeled tomatoes
  • 300 ml water
  • 2 potatoes, peeled and cubed
  • 1 loaf white or brown bread, quartered and hollowed out

For the sambal:

  • 1 red onion, finely chopped
  • 1 long green chilli, deseeded and finely chopped
  • 2 tomatoes, finely chopped
  • ½ bunch coriander, leaves chopped
  • 1 tablespoon white wine vinegar
  • 1 teaspoon caster sugar
Cooking Method

  1. Heat the oil in a pot and fry the onion, garlic, ginger, turmeric and red pepper gently for 3-4 minutes until the onions start to soften.

  2. Add the lamb cubes and cook until browned.

  3. Add the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce, the tinned tomatoes, water and potatoes and mix well.

  4. Bring to the boil stirring constantly then reduce the heat and allow to simmer covered for 15 – 20 minutes, stirring occasionally until the potatoes are cooked.

  5. For the sambal mix all the ingredients together in a small bowl.

  6. To serve spoon the lamb cubes and the sauce into each hollowed out quarter loaf and top with the sambal.

  7. TIP: Add 1 star anise with the lamb cubes for an extra flavour twist.

  • Nut Free
  • Dairy Free
  • Gluten Free

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