Mutton Curry Bunny Chow


    For the pickle


    Maggi No oil dressing, Greek

    100 ml

    Vinegar, white, grape

    60 ml

    Sugar, granulated

    20 g

    Cabbage, green, finely sliced

    200 g

    Cabbage, red, finely sliced

    100 g

    Onions, white, finely sliced

    60 g

    Carrots, grated

    80 g

    For the Bunny Chow


    Onions, white, diced

    300 g

    Garlic, fresh, crushed

    10 g

    Stewing Mutton, cubed

    1200 g

    Tomato paste

    15 g

    Coriander, fresh, chopped

    6 g

    Turmeric, ground

    5 g

    Garam Masala

    3 g

    Cumin, ground

    3 g

    Coriander, ground

    3 g

    Maggi Chilli Sauce

    60 ml

    Maggi BBQ Sauce

    50 ml

    Beef stock, low sodium

    1500 ml

    Tomatoes, crushed

    400 g

    Salt, fine

    3 g

    Pepper, black, fine

    2 g

    Peas, frozen

    100 g

    Whole wheat bread roll

    10 units


    1. For the slaw in a small bowl combine the Maggi no oil dressing, vinegar, sugar, mustard seeds, red and green cabbage, onion and carrot and stir well to coat. Allow to marinate for at least 30 minutes but preferably overnight.
    2. For the curry: Heat oil in a large pot and add the onions and garlic, frying until translucent.
    3. Add the mutton and cook until browned.
    4. Add the tomato paste and spices and lower the heat, frying until aromatic and all the meat is coated in spice.
    5. Pour in the beef stock, tinned tomatoes, Maggi Chilli sauce and BBQ sauce into the pot and bring the pot up to a gentle simmer.
    6. Simmer for approx. hours until the mutton is tender.
    7. Season with salt and pepper. Add the peas and heat through.
    8. Hollow out the bread rolls and fill with mutton curry.
    9. Top with the pickle and serve.