Spicy Lamb “Bunny Chow” Recipe

Spicy Lamb “Bunny Chow” with Tomato and Onion Bredie,
Sour Cream and Fresh Coriander

Recipe by Jackie Cameron

SPICY LAMB NECK CURRY

Ingredients :

120 g Butter
200 ml Oil
350 g Onions – Chinese style - sliced
55 g Ginger – grated
20 g Garlic - chopped
6 T Durban Masala
2 T Mustard Seeds
2 T Cumin
2 T Turmeric
2 T Coriander
2 T Fennel
2 T Cinnamon
2 T Ginger Powder
1 kg Tomatoes – chopped
185 g Tomato Paste
4 kg Lamb Neck pieces
4 litres Lamb Stock
210 g Onions – chopped

Method :

1) Get a heavy based pot hot and add butter and oil

2) Add onions, ginger and garlic and cook the onions until caramelised

3) Add all the above spices and cook until the spices are aromatic

4) Add tomato paste and fresh tomato and cook until the raw flavour in the tomato paste is cooked

5) Add meat and 2 litres of lamb stock at first and keep on topping up with the rest of the stock

6) Cook for about eight hours and finish with chopped onions

7) Take all the meat off the bone. Shred the meat finely and set aside for later heating

MEALIE BREAD

Yields: 11

Ingredients :

1 tin Cream style Sweet Corn
3 Egg - lightly whisk
3T Melted Butter
¼ cup Sugar
1 cup Flour - sift
1 t Salt and Pepper
3 t Baking Powder

Method :

1) Put the sweet corn, eggs, and butter into a bowl and incorporate together

2) Add the dry ingredients and season to taste

3) Put a greaseproof paper base into a small 115g All Gold Tomato Paste tin. Spray n cook. Place about 59 ml of mielie bread mixture into the tin

4) Bake at 180 ̊ C for 10-11 minutes or until cooked

SPICY ONION AND TOMATO BREDIE

Yields: 1.3 kg

Ingredients :

1 ½ kg Tomato
500 g Onion
60 ml Salt
1 cup Spirit Vinegar
1 ½ cup Sugar
1 T Masala
2 T Flour

Method:

1) Place chopped tomato, onion and salt into a bowl with plastic to cover and leave overnight

2) Bring the vinegar, sugar, masala and flour to the boil stirring continuously until the sugar crystals are dissolved. Place the tomato and onion mixture into the vinegar mixture and cook until a relish consistency is reached about 55 minutes

Extras :

Cream, Salt and Pepper and Lemon Juice add for flavour
Fresh Coriander
Black Pepper Freshly Ground

Plating :

1) Place one tablespoon of sour cream (lightly whipped) at the base of the plate

2) Place warm mielie cake with the centre taken out (chef's note: use a melon scoop to remove the centre of the mielie cake. To create the “bunny chow” hole for the meat to go in) in the centre of the plate

3) Fill the hole up with the heated spicy lamb mixture

4) Top with teaspoon of tomato and onion bredie

5) Garnish with fresh coriander and grinding of black pepper

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713