Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins
A Taste of Durban in Australia
Bunny Chow is more than just a meal — it’s an icon of South African street food. Originating in Durban during the 1940s, it was created by Indian migrant workers who needed a convenient, filling way to carry their curry to work. Hollowed-out loaves of bread became the perfect edible container — cheap, practical, and delicious.
Traditionally made with mutton or lamb curry, Bunny Chow has become one of South Africa’s most beloved dishes, eaten by hand and shared at gatherings. Today, we’ve adapted it to the potjie over fire, giving it a smoky edge while keeping the Durban soul intact. Best of all, you can make it right here in Australia with everyday ingredients.
Meat & Vegetables
1.5kg - 2kg lamb offcuts or forequarter chops(on the bone, cut into chunks)
2 large Onions, chopped
34 garlic cloves, chopped
2 tsp fresh ginger, grated
3 medium tomatoes, choppedor 1 can chopped tomatoes
23 medium potatoes, cubed
Fresh coriander leavesfor garnish
4 mini white loavesunsliced, from your local bakery
Oil & Spices
2 tbsp gheeor vegetable oil if preferred
2 cinnamon sticks
45 whole cloves
A few curry leavesoptional
2 tbsp curry powderKeens or Clive of India works well
2 tbsp garam masala
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
½ tsp ground fenneloptional
3 tbsp ChutneyMrs Balls works great
Salt and black pepper to taste
1Prepare the fire – Light your Compact Braai and let the coals form. Place a trivet inside and set your potjie on top.
2Start the base – Add ghee, then toss in cinnamon sticks, cloves, and curry leaves. Let them sizzle and release their aroma
3Aromatics – Add onions, garlic, and ginger together. Fry until softened.
4Spices – Add your pre-mixed spice blend (curry powder, garam masala, coriander, cumin, turmeric, fennel). Stir until fragrant.
5Lamb – Add the lamb pieces and coat well in the spice mixture.
6Tomatoes & chillies – Add chopped tomatoes and sliced chillies. Stir and let them cook down into the curry.
7Potatoes & seasoning – Add cubed potatoes, chutney, salt, and pepper. Stir through.
8Simmer – Cover with the potjie lid and let simmer gently for about 2 hours, stirring occasionally, until the lamb is fall-off-the-bone and the potatoes have thickened the sauce.
9Serve – Cut the tops off the mini loaves, hollow out the insides, and ladle the curry into each bread bowl. Garnish with fresh coriander.
10Enjoy – Eat it the Durban way: with your hands, tearing off bread and scooping up the curry.
Tips
11If you can’t find curry leaves, skip them — the dish will still be delicious. For extra heat, leave the seeds in the chillies. For maximum authenticity, try and get Mrs Ball’s Chutney (South African favourite).
Equipment:
Enjoy!
Ingredients
Meat & Vegetables
1.5kg - 2kg lamb offcuts or forequarter chops(on the bone, cut into chunks)
2 large Onions, chopped
34 garlic cloves, chopped
2 tsp fresh ginger, grated
3 medium tomatoes, choppedor 1 can chopped tomatoes
23 medium potatoes, cubed
Fresh coriander leavesfor garnish
4 mini white loavesunsliced, from your local bakery
Oil & Spices
2 tbsp gheeor vegetable oil if preferred
2 cinnamon sticks
45 whole cloves
A few curry leavesoptional
2 tbsp curry powderKeens or Clive of India works well
2 tbsp garam masala
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
½ tsp ground fenneloptional
3 tbsp ChutneyMrs Balls works great
Salt and black pepper to taste
Directions
1Prepare the fire – Light your Compact Braai and let the coals form. Place a trivet inside and set your potjie on top.
2Start the base – Add ghee, then toss in cinnamon sticks, cloves, and curry leaves. Let them sizzle and release their aroma
3Aromatics – Add onions, garlic, and ginger together. Fry until softened.
4Spices – Add your pre-mixed spice blend (curry powder, garam masala, coriander, cumin, turmeric, fennel). Stir until fragrant.
5Lamb – Add the lamb pieces and coat well in the spice mixture.
6Tomatoes & chillies – Add chopped tomatoes and sliced chillies. Stir and let them cook down into the curry.
7Potatoes & seasoning – Add cubed potatoes, chutney, salt, and pepper. Stir through.
8Simmer – Cover with the potjie lid and let simmer gently for about 2 hours, stirring occasionally, until the lamb is fall-off-the-bone and the potatoes have thickened the sauce.
9Serve – Cut the tops off the mini loaves, hollow out the insides, and ladle the curry into each bread bowl. Garnish with fresh coriander.
10Enjoy – Eat it the Durban way: with your hands, tearing off bread and scooping up the curry.
Tips
11If you can’t find curry leaves, skip them — the dish will still be delicious. For extra heat, leave the seeds in the chillies. For maximum authenticity, try and get Mrs Ball’s Chutney (South African favourite).
Authentic South African Lamb Bunny Chow (Potjie Over Fire)
