Street food has become so popular over the last decade in the UK, but there are still many regions of street food still to be explored by UK diners, here is recipe from South Africa!
Bunny chow is simply a hollow bread roll stuffed with curry – not made with real bunny, but with tender pieces of stewed lamb. In its native South Africa it is often spooned into large hollowed-out loaves of bread, which are designed to be eaten with your hands – quite a challenge, even for the most dextrous! For ease of eating I prefer to use smaller rolls, so really hungry diners may want more than one.
SERVES 4–8, ALLOWING 1–2 EACH, DEPENDING ON GREED
2 tablespoons vegetable oil
700g lamb leg steaks, cut into 3cm cubes
2 onions, roughly chopped
3 garlic cloves, chopped
4cm piece fresh root ginger, chopped
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1–2 teaspoons dried chilli flakes, to taste
4 vine tomatoes, chopped
2 tablespoons garam masala
550–600g (around 2 large)
potatoes, peeled and cut into 3cm cubes
8 large crusty white bread rolls
salt and freshly ground black pepper
a small bunch of coriander, chopped, to garnish
1 small red onion, thinly sliced, to garnish
Spices for the recipe go to store.eastendfoods.co.uk/
Place the vegetable oil in a large, heavy-based pan and set over a high heat. When it’s hot, brown the lamb in 2 or 3 batches, transferring to a plate as you go. Set aside.
Add the onion, garlic and ginger to a food processor and whizz to a smooth paste, adding a tablespoon or two of cold water to help it along, if necessary.
Lower the heat on the empty pan and add the cumin, fennel, chilli flakes and cinnamon stick, frying for a few seconds until you can smell their aroma wafting up from the pan. Stir through the onion paste and fry for 10 minutes until starting to soften. Return all the meat and any juices to the pan, along with the tomatoes and garam masala. Season with salt and pepper, pour in 500ml water and bring to the boil. Cover with a lid, reduce the heat to low and simmer gently for about an hour, until the meat is nearly tender. Add the potatoes, re-cover and simmer for another 30 minutes or so until the potatoes are cooked.
While the curry is simmering, slice the tops off the bread rolls and scoop out the insides to leave a shell about 1cm thick all round. Reserve the insides for dunking in the curry.
When the curry has finished cooking, divide evenly between the hollow rolls. Garnish with a little coriander and a few onion slices and eat immediately – cutlery optional!
Credit: MasterChef: Street Food of the World by Genevieve Taylor with recipes from previous MasterChef winners worldwide (Absolute Press, £26)
Photography © David Loftus