Kicking off heritage month with a South African favourite, the Bunny Chow. Filled of course with a steaming hot, spicy Durban mutton curry served with the traditional vinegar carrot salad.

I’m pleased to say this is one of the first dishes I’ve ever cooked and even though it’s been a few years this is still my go to curry recipe.

Moving to Johannesburg, you just don’t find good curry spots and even when you do the quality of the food isn’t consistent so you’ll either leave really satisfied or really disappointed. My mother always tells me to rather stay home and D.I.Y, so I finally did. – Please don’t tell her!

Yes I know, I’m one of those Indians who cooks curry at home and orders curry when I’m out, I can’t help it I’m in an exclusive love affair with curry.

This month is all about celebrating our heritage and I pride myself on being South African, most importantly not forgetting my Indian roots.

Here is how you can also take my moms advice and make your very own bunny chow!

Durban Mutton Curry


1 kg mutton, cut into pieces
1/4 cup coconut oil (oil of your choice)
1 medium to large sized onion, finely chopped
2 teaspoons ginger and garlic paste
2 teaspoons kashmiri chilli powder
3 teaspoons masala
1 teaspoon coriander powder
1 teaspoon cumin powder
¼ teaspoon turmeric powder
1 cinnamon stick
2 tomatoes, grated or finely chopped
3 potatoes, cut into quarters
2 green chillies
1 sprig curry leaves
Coriander to garnish
1 loaf of unsliced white bread

For the carrot salad

2 large carrots, grated finely
1 red onion, sliced finely
Green chilli, finely chopped
Lemon juice or vinegar to taste


1. Fry onion until golden brown, add in the ginger and garlic paste and allow to cook with the onion for 30 seconds.

2. Add in the pieces of meat along with all the powdered spices and a teaspoon of salt and mix well until the meat is coated in spices, allow the meat to cook for 10 minutes on medium heat.

3. Add the grated tomatoes and allow to cook for 5-10 minutes. Then the potatoes, cinnamon stick and curry leaves and a half cup of water, close to pot lid and allow the curry to simmer on medium heat until the potatoes are soft.

To assemble the bunny chow, cut the included loaf of bread into quarters and hollow out each quarter, fill with the curry and serve with the traditional carrot salad.

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