Free range Lamb curry bunny chow

Serves 4


3 tablespoons vegetable oil
½ cup onions, sliced
3 tomatoes, grated & skin discarded
2 teaspoons turmeric powder
2 tablespoons chilli powder
1 tablespoon ginger, minced
1 tablespoon garlic, crushed
500g Free range lamb leg cubes or stewing lamb
3 potatoes, peeled and cut into medium sized pieces
Salt and pepper to taste
2 white bread loafs, cut in half
1 small handful fresh coriander

Cooking Instructions

In a medium to high heat large pot, add the onions until translucent and soft. Add the tomato, turmeric and chilli powder and cook until aromatic.

Spoon the garlic and ginger into the pot. Add the lamb to the pot and brown. Pour in water until the meat is covered. Bring to the boil, then reduce heat and simmer for 30 minutes.

Add the potatoes and simmer for another 30 minutes on a low heat.

Hollow out the bread loafs and spoon lamb curry into the centre. Serve hot with sambals and fresh coriander.


Cucumber Raita Recipe:

  • 1/2 cup Plain yoghurt
  • 1/2 cucumber, grated
  • 1/2 teaspoon ground cumin
  • pinch of sea salt

    1. Grate the cucumber and allow the liquid to drain.
    2. Mix the drained grated cucumber with plain yoghurt, ground cumin.
    3. Finish with a squeeze of fresh lemon juice and a pinch of salt