Brisket bunny chow recipe
A delicious dish originating from Durban's Indian community. Rich beef curry, made with masses of cardamom, garlic and garam masala, served in a hollowed-out loaf which soaks up the all gorgeous juices and fantastic flavours.
See method- Serves 6
- 10 mins to prepare and 2 hours 10 mins to cook
- 638 calories / serving
Ingredients
- 1 tbsp olive oil
- 2.5cm ginger, peeled and chopped
- 2 tsp turmeric
- 1 cinnamon stick
- 5 cardamon pods, lightly crushed
- 3 garlic cloves
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 tbsp chilli powder
- 1kg beef brisket, diced
- 1 onion, peeled and diced
- 400g tin chopped tomatoes
- 1 carrot, peeled and cut into large chunks
- 1 tbsp tomato purée
- 350ml vegetable stock
- 4 baking potatoes, peeled and cubed
- 3 small farmhouse loaves, halved and hollowed
- coriander, to garnish
- finely sliced red onion, to garnish
- lemon wedges to serve
Each serving contains
- Energy
- 2695kJ 638.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 2.2g
- Sugars
- 9g
of the Reference intake
Carbohydrate 81.2gProtein 50.5gFibre 8.1g
Method
- Heat the oil in a large saucepan and fry all the spices for a few minutes until fragrant. Add the beef brisket and onion, then stir in the chopped tomatoes, carrot, tomato purée and vegetable stock.
- Reduce the heat, cover and simmer gently for 2 hrs, until the beef is tender. Add the potatoes for the last 30 mins of cooking time.
- Serve in the hollowed-out loaves, garnished with the coriander and red onion. Serve with lemon wedges.
- See more African recipes
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
