Brisket bunny chow recipe

  • Serves 6
  • 10 mins to prepare and 2 hrs 10 mins to cook
  • 638 calories / serving
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A delicious dish originating from Durban's Indian community. Rich beef curry, made with masses of cardamom, garlic and garam masala, served in a hollowed-out loaf which soaks up the all gorgeous juices and fantastic flavours.

Heat the oil in a large saucepan and fry all the spices for a few minutes until fragrant. Add the beef brisket (diced into 1in pieces) and onion, then stir in the chopped tomatoes, carrot, tomato purée and vegetable stock.

Reduce the heat, cover and simmer gently for 2 hours, until the beef is tender. Add the potatoes for the last 30 minutes of cooking time.

Serve in the hollowed-out loaves, garnished with the coriander and red onion. Serve with lemon wedges.

Freezing and defrosting guidelines

To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

To defrost: Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

See more African recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 tbsp olive oil
  • 2.5cm (1in) ginger, peeled and chopped
  • 2 tsp turmeric
  • 1 cinnamon stick
  • 5 cardamon pods, lightly crushed
  • 3 garlic cloves
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 1 tbsp chilli powder
  • 1kg (2lb) beef brisket, diced
  • 1 onion, peeled and diced
  • 1 x 400g tin chopped tomatoes
  • 1 carrot, peeled and cut into large chunks
  • 1 tbsp tomato purée
  • 350ml (12fl oz) vegetable stock
  • 4 baking potatoes, peeled and cubed
  • 3 small farmhouse loaves, halved and hollowed
  • coriander, to garnish
  • finely sliced red onion, to garnish
  • lemon wedges to serve
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  • Energy 2695kj 638kcal 32%
  • Fat 15.1g 22%
  • Saturates 5g 25%
  • Sugars 9g 10%
  • Salt 2.2g 36%

of the reference intake
Carbohydrate 81.2g Protein 50.5g Fibre 8.1g

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