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Mutton Curry Bunny Chow

bunny chow
bunny chow
  • Preparation time
    170 min
  • Difficulty Intermediate
  • Number of servings
    10

Experience the bold and flavorful taste of our Mutton Curry Bunny Chow. This South African street food classic features tender mutton cooked in a fragrant curry sauce, served inside a hollowed-out loaf of bread thats acts as a delicious edible bowl.

Ingredients
  • Vinegar, white, grape(60 ml)[For the pickle]
  • Sugar, granulated(20 g)[For the pickle]
  • Cabbage, green, finely sliced(200 g)[For the pickle]
  • Cabbage, red, finely sliced(100 g)[For the pickle]
  • Onions, white, finely sliced(60 ml)[For the pickle]
  • Carrots, grated(80 g)[For the pickle]
  • Onions, white, diced(300 g)[For the Bunny Chow]
  • Garlic, fresh, crushed(10 g)[For the Bunny Chow]
  • Tomato paste(15 g)[For the Bunny Chow]
  • Coriander, fresh, chopped(6 g)[For the Bunny Chow]
  • Turmeric, ground(5 g)[For the Bunny Chow]
  • Cumin, ground(3 g)[For the Bunny Chow]
  • Coriander, ground(3 g)[For the Bunny Chow]
  • Maggi Chili Sauce(60 ml)[For the Bunny Chow]
  • Maggi BBQ Sauce(50 ml)[For the Bunny Chow]
  • Beef stock, low sodium(20g + 1500 ml)[For the Bunny Chow]
  • Salt, fine(3 g)[For the Bunny Chow]
  • Pepper, black, fine(2 g)[For the Bunny Chow]
  • Whole wheat bread roll(10 units)[For the Bunny Chow]
  • 1200 grams Stew Mutton
  • MAGGI Oil Free Dressing Greek 100ml
Preparation
  • 1
    In a small bowl, combine the Maggi no oil dressing, vinegar, sugar, mustard seeds, red and green cabbage, onion, and carrot. Stir well to coat. Allow to marinate for at least 30 minutes but preferably overnight.
  • 2
    Heat oil in a large pot and add the onions and garlic, frying until translucent.
  • 3
    Add the mutton to the pot and cook until browned.
  • 4
    Add the tomato paste and spices to the pot. Lower the heat and fry until aromatic and all the meat is coated in spice.
  • 5
    Pour in the beef stock, tinned tomatoes, Maggi Chili sauce, and BBQ sauce into the pot. Bring the pot up to a gentle simmer and cook for 1-2 hours until the mutton is tender.
  • 6
    Hollow out the bread rolls and fill with mutton curry.
  • 7
    Top with the pickle and serve.
Nutritional facts per serving
Energy
400.6 kcal | 20.0 %
Protein
23.0 g | 23.0 %
Carbohydrates
16.9 g | 16.0 %
Sugars
6.8 g
Fiber
2.8 g
Sodium
425.6 mg
Fats
26.7 g | 61.0 %
Saturated Fats
11.6 g
Components

PRODUCTS USED IN THE RECIPE

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