Easiest Way to Prepare Appetizing Bunny chow- my version

Bunny chow- my version. Bunny Chow, also called 'bunny' is one of the Indian community's contributions to South African cuisine. When I first heard about Bunny Chow from a taxi driver in Cape Town, I was intrigued. But this African street food is usually made with meat, and I couldn't find a vegetarian version while I was.

South African Bunny Chow my vegetarian version with Chickpeas Veggie Belly Vegetarian Recipe. South African Bunny Chow - vegetarian version with Chickpeas. A friend of mine and my husband introduced me to this. You can have Bunny chow- my version using 25 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Bunny chow- my version

It's 750 grams of boneless lamb cubes.
It's 2 of onions finely chopped.
You need 2 tsp of ginger garlic paste.
You need 2 of bay leaf.
You need 1 tsp of garam masala powder.
Prepare 1 tsp of red chilli powder.
Prepare 1 tsp of roasted-pounded coriander seeds.
Prepare 4 tbsp of oil.
It's 6 of whole wheat buns.
It's of Marinade :.
It's 3 tbsp of vinegar.
Prepare 4 of dry kashmiri chillies.
You need 1 tbsp of oil.
You need 4 of garlic cloves.
You need of Salt.
It's 1 of onion chopped and deep fried.
You need of Stock :.
Prepare of Lamb bones and left over lamb meat if any.
It's 2 of bay leaf.
You need 2 of black cardamoms crushed.
It's 4 of green cardamoms crushed.
You need 1 tsp of black pepper.
It's 4 of cloves.
Prepare 1 tbsp of roughly chopped ginger.
It's of Salt as required.

He's had it when he's been in South Africa. Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry. It originated among Indian South Africans of Durban. I Love My Bunny Chow - Single.

Bunny chow- my version step by step

Deep fry onion until golden brown and crisp, keep aside. Similarly fry potato cubes and keep separately..
Soak kashmiri chillies in vinegar and half cup of water for 30 minutes. Add garlic cloves, salt, fried onion and oil. Grind it to fine paste. Marinate lamb cubes in this chilli onion paste for an hour to overnight..
Make stock by pressure cooking the ingredients given for stock in 4-5 cups of water. Strain the stock. Keep it warm..
In a pan heat up oil, add bay leaf and chopped onion, fry until they turn brown. Add ginger garlic paste fry for a while..
Add turmeric, chilli powder and little water. Fry till oil separates..
Add marinated lamb cubes, fry on high heat, let the masala coat the pieces well. Add, roasted crushed coriander seeds and garam masala powder, reduce the flame and continue frying for 15 minutes..
Add mutton stock, cover and simmer till its cooked well. Taste and adjust the seasoning..
Add potato cubes, adjust the consistency of the masala/gravy. Cook just for a few minutes after adding the potatoes..
Take pav, slice off 1/4 portion and hollow the rest of it. I am using whole wheat buns as it remains firm for a longer time..
Brush some oil inside and bake the bun bowls in a pre heated oven for 7 minutes..
Fill the bun bowls with prepared lamb and serve immediately..

These days, if I say "bunny chow," it's not likely I'll hear "rabbit" in response. Bunny Chow was what the Indian sugar plantation workers took as their day's food to the lands: curry in hollowed-out bread halves. I hope you enjoy my version of "Bunny" if you make it, and don't forget to pop over to read all of the Flavour Stories here: McCormick Flavour Stories. People from Durban are very proud of their Bunny Chow and its heritage - a cheap curry from the depression era. The version here is made with meat, but you can substitute with red and white kidney beans.