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Bunny Chow: Durban’s Best-Kept (and Spiciest) Secret

Forget rabbits, there’s not a fluffy tail in sight! Bunny chow is Durban’s ultimate street food: a hollowed-out loaf of bread stuffed with rich, spicy curry. Born from the Indian-South African community during apartheid, it’s a one-handed meal that packs a two-handed punch of flavor. This dish is messy, bold, and full of history (just like Durban itself). This version features tender lamb simmered in fragrant spices and served the authentic way: with the “lid” of bread on the side for scooping up every last drop. Warning: napkins required, cutlery not allowed.
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Ingredients
  

For the curry

  • 2 lbs boneless lamb shoulder or leg, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons  ground cumin
  • 1 teaspoon  turmeric
  • 1–2 teaspoons  cayenne pepper (adjust to heat preference)
  • 1 red chili finely chopped (optional)
  • 1 ½ teaspoons  paprika
  • 1 cinnamon stick
  • 2 bay leaves
  • Salt to taste
  • 2 tbsp tomato paste
  • 1 (15 oz) can diced tomatoes
  • 1 cup  beef or lamb broth (or water but expect less flavour)
  • 2 medium potatoes, peeled and cubed
  • A small handful of fresh cilantro, chopped (for garnish)

For serving

  • 1 large white sandwich loaf (unsliced)
  • Optional sides: carrot salad, tomato & onion sambal, or pickles

Instructions
 

  • Prep the loaf: Slice the white bread loaf into quarters (or halves for heartier portions). Hollow out the center of each piece, keeping the bread “lid” to serve on the side. Set aside.
  • Make the curry: Heat the oil in a large pot or Dutch oven over medium-high heat. Add chopped onion and sauté until soft and golden (about 8 minutes). Add garlic and ginger, sauté for 1-2 minutes until fragrant.
  • Spice it up: Add all the ground spices, cinnamon stick, and bay leaves. Toast the spices for a minute or two, stirring constantly to release flavor.
  • Brown the lamb: Add the lamb cubes and season with salt. Cook until the meat is browned on all sides (about 5–7 minutes).
  • Simmer: Stir in the tomato paste and canned tomatoes. Add broth or water and bring to a simmer. Reduce heat to low, cover, and cook for about 45 minutes, stirring occasionally.
  • Potatoes in: Add the cubed potatoes and cook uncovered for another 20–30 minutes, or until both lamb and potatoes are tender and the curry is thickened.
  • Assemble: Spoon the hot lamb curry into the hollowed-out bread. Top with a sprinkle of fresh cilantro and serve with the bread lid and optional sides.
  • Pro Tip: Eat with your hands, dig in from the top, and don’t forget to mop up the curry with the bread bowl—Durban style!