Sensational lamb bunny chow
This easy recipe for lamb shank bunny chow is from a new cookery book, Clover South African Food Favourites, published by Lapa Publishers.
The combination of indigenous cultures and hundreds of years of immigration have led to a colourful and diverse food tradition in South Africa, and this is reflected in the book.
Recipes include not only this one for bunny chow, but also creamy morogo, smoorsnoek, sweet and sour liver, vetkoek, isidudu, koesisters, venison pie and butter chicken.
Lamb bunny chow Ingredients 30ml (2T) Clover Mooi River butter 20ml (4t) canola oil 1kg lamb shanks 2 onions, chopped 5ml (1t) finely chopped fresh garlic 5ml (1t) finely grated fresh ginger 2 x 410g tins of chopped tomatoes 1 50g tin of tomato paste 30ml (2T) mild curry powder 125ml (½ cup) sugar 60ml (4T) Clover Krush mango-and-peach juice, Pinch of black pepper 2 loaves of fresh white bread Method Heat the butter and oil in a large, heavy bottomed frying pan and fry the lamb shanks until brown. Remove from the pan and set aside.
Fry the onions and garlic in the same saucepan until soft and translucent.
Return the lamb shanks to the pan and add the rest of the ingredients, except for the bread.
Cover the saucepan and simmer over a low heat for an hour or so until the lamb shanks are tender.
Cut each loaf of bread into three equal parts. Hollow out the soft bread area of each part to form a small bowl.
Spoon the hot meat off the bone and into each hollowed-out piece of bread, and serve immediately.
- Clover South African Food Favourites retails for R200 and is available at retailers as well as from Lapa Publishers.
