Few dishes capture South African street-food culture quite like bunny chow. This lamb curry version combines tender meat, warm spices and a rich tomato-and-coconut sauce, all served inside a hollowed white loaf.
Using a pressure cooker keeps the recipe practical and energy-efficient while still producing beautifully tender lamb. Fennel, cumin, coriander, garam masala, cinnamon, cardamom and chilli create a fragrant curry with deep, comforting flavour.
Serve the filled loaves immediately with atjar and chutney on the side. Keep the soft bread removed from the centre for dipping—and enjoy this South African classic the traditional way, with your hands.
Ingredients
- 30 ml sunflower oil
- 1 kg deboned lamb, diced
- 1 onion, coarsely chopped
- 2 garlic cloves, finely chopped
- 5 ml fennel seeds, crushed
- 10 ml ground cumin
- 10 ml ground coriander
- 15 ml garam masala
- 5 ml ground cinnamon
- 3 ml ground ginger
- 3 cardamom pods
- 1 chilli, deseeded and chopped
- 15 ml ground turmeric
- 1 × 410 g can chopped tomatoes
- 1 × 400 ml can coconut milk
- Juice of 1 lemon
- 250 ml water, plus extra if needed
- Salt and freshly ground black pepper, to taste
- 2 white bread loaves
- Atjar and chutney, for serving
Method
- Brown the lamb in batches in the heated sunflower oil, then set it aside.
- Soften the onion, add the garlic and spices, and cook for 1 minute until fragrant.
- Add the tomatoes and lemon juice. Return the lamb, add the water and season well.
- Pressure-cook for 30 minutes, or until the lamb is tender, adding a little more water if needed.
- Stir in the coconut milk and simmer uncovered for 10 minutes to thicken the sauce.
- Hollow out the halved loaves, fill them generously with curry and serve with atjar and chutney.
Pressure-Cooker Lamb Curry Bunny Chow
Tender lamb simmered with fragrant spices, tomatoes and coconut milk, then spooned into hollowed white loaves for a true South African street-food favourite.
Equipment
- 1 pressure cooker Alternatively, use a heavy-based pot and simmer for longer, until the lamb is tender.
Ingredients
Curry
Image supplied by Irene Muller, illustrated via AI- 30 ml sunflower oil
- 1 kg deboned lamb diced
- 1 onion coarsely chopped
- 2 garlic cloves finely chopped
- 5 ml fennel seeds crushed
- 10 ml ground cumin
- 10 ml ground coriander
- 15 ml garam masala
- 5 ml ground cinnamon
- 3 ml ground ginger
- 3 cardamom pods
- 1 chilli deseeded and chopped
- 15 ml ground turmeric
- 1 × 410 g can chopped tomatoes
- 1 × 400 ml can coconut milk
- 1 lemon juiced
- 250 ml water plus extra if needed
- salt and freshly ground black pepper to taste
To Serve
- 2 white bread loaves
- atjar and chutney for serving
Instructions
- Heat the sunflower oil in the pressure cooker. Brown the lamb in batches so the pieces colour evenly, then transfer them to a plate.
- Add a little more oil if needed. Sauté the onion until soft and translucent, then add the garlic, fennel, cumin, coriander, garam masala, cinnamon, ginger, cardamom, chilli and turmeric. Stir for about 1 minute, until fragrant.
- Stir in the chopped tomatoes and lemon juice. Return the browned lamb to the cooker, add the water and season with salt and freshly ground black pepper.
- Secure the lid and cook at the pressure recommended for your cooker for 30 minutes. Release the pressure safely and check the lamb. If it is not yet tender, add a little more water and cook under pressure for a few minutes longer.
- When the lamb is tender, stir in the coconut milk. Simmer uncovered for about 10 minutes, until the sauce has thickened slightly and the flavours have blended. Adjust the seasoning.
- Cut each loaf in half and hollow out the centres, keeping the removed bread as a lid or for dipping. Ladle the hot lamb curry into the bread hollows. Serve immediately with atjar and chutney on the side. Bunny chow is traditionally enjoyed with your hands.
Notes
If using a heavy-based pot instead of a pressure cooker, cover and simmer gently until the lamb is tender, adding a little water when needed. Serve with a cool glass of milk if desired.