The best of local township cuisine NATHAN ADAMS & LUTHO PASIYA
1 Mutton Curry Bunny Chow The bunny chow represents the fabric of South Africa’s rich and colourful heritage. You can leave out the meat if you are vegetarian. Ingredients: 400ml cooking oil 500g onions, finely chopped 40g fresh ground ginger 40g fresh ground garlic 60g mix masala
30g Garam masala 2g turmeric powder 2kg mutton, salt to taste 500g red ripe jam tomato, puréed 20g finely chopped coriander 10g finely chopped curry leaf 4 potatoes cut in quarters Method: Braise onion in oil until light golden brown. Add ginger or garlic paste. Add masalas and turmeric and stir, then add washed and drained meat. Stir until meat is well coated.
Add salt and allow masala to “fry” on a low heat with the meat for at least 10 minutes, mixing regularly without burning masala spices. Add tomato, chopped coriander, chopped curry leaf, water and allow to cook. When meat is almost soft add the potatoes and a bit of water. Allow to cook on medium to low heat until potatoes and meat are cooked. Check salt and garnish with fine chopped coriander. Serve in a quarter loaf and enjoy.
