Chef and cook book author Zanele Van Zyl hosts cooking classes across the country. She says her dishes are simple and fast to prepare. Although she enjoys anything that she does not prepare, Indian cuisine is at the top of her list. And of course, Van Zyl served a Mzansi take on Indian food – a delicious mutton bunny chow that has us drooling for more.
- dash of oil
- 1 onion – finely chopped
- pinch masala or hot curry powder
- 1 tsp chilli powder
- 15ml ground coriander
- 10ml ground cumin
- 5ml cayenne pepper
- 500 g boneless lamb or mutton – cut into cubes
- 3 cloves garlic – crushed or chopped
- 1 tsp fresh ginger – finely chopped or grated
- 1 can chopped tomatoes
- 1/2 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 loaf fresh white bread – uncut
- 1 punnet fresh coriander leaves – to serve
- Heat the oil in a deep saucepan with the stove set on a medium heat and fry the onion for about five minutes until it becomes soft.
- Add the masala, coriander, cumin, cayenne pepper and chilli powder (optional) and fry for 1–2 minutes until the onion looks half-cooked.
- Add the meat, garlic and ginger, and stir-fry for about three minutes.
- Add canned tomatoes, chopped potatoes, salt and pepper. Keep stirring, scraping the bottom of the pot with your spoon to loosen any and all sticky bits.
- Cover with a lid and simmer over medium-low heat for about 30 minutes, stirring now and again so that the bottom of the pot doesn’t burn.
- Cook uncovered for a few minutes to allow the sauce to reduce and thicken. After a few minutes take the pot off the stove. It is now cooked and ready to serve. Add salt and pepper to taste.
- Cut the loaf of bread into quarters and then scoop or cut out the centres of each quarter loaf, essentially creating a ‘bowl’ of bread for the curry. Fill the hole of each quarter loaf with the curry and sauce.