Mutton Bunny Chow

Yesterday morning, I woke up with a sever case of ‘bunny fever’, and we all know that there is only one cure for this serious ailment.

Here is a step-by-step guide on how this particular dish was cooked.

Whilst this specific curry was made with 2.25kg of mutton, I am going to reduce quantities to 1kg in the recipe, so that you can easily scale. You can also use whatever meat or protein that you like, as we are going to be making a base gravy first and then adding the meat.

It must be noted that everybody has their own preferences and recipes that result in the curry that they enjoy. I change my methods and quantities quite a lot, as I experiment a lot, but the method and quantities below are for this specific cook.

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Step-by-Step Durban Mutton Curry Recipe for Bunnychow

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 120ml or half a cup of sunflower oil
  • 3 medium onions, thinly sliced
  • 2 tablespoons of fresh ginger & garlic
  • 40g Durban Curry Lovers, all-in-one Masala
  • 2 Jam Tomatoes, chopped
  • 1kg Mutton pieces (or any meat or protein)
  • 2 Potatoes, halved
  • Curry Leaves, Fresh Dhania, Fresh Chillies
  • Salt to taste
  • Water

Instructions

  1. Add oil to your pot and allow to heat up to a medium heat
  2. Add the onions and sauté until almost soft
  3. Add the ginger and garlic and sauté until soft and incorporated into the onions
  4. Add the masala, give a good mix and allow to fry gently in the oil. (if the pot cooks dry, add a splash of water, give a good mix making sure to scrape the bottom of the pot and then allow the water to cook off)
  5. Add tomatoes & some salt, mix well and allow to sauté on medium heat until the tomatoes have broken down and incorporated with the onion mixture and become a ‘chutney’ or gravy. You can cook with the lid on or off, if you cook with the lid off then add water when the pot cooks dry on the bottom. When you see the oil start to separate from the gravy, you know that it is time to add the meat.
  6. Add the meat or protein, give a good mix and allow to ‘brown’ in the gravy as long as possible.Depending on how you are cooking (lid on / lid off, temp etc)  and the type of pot which you are using, you may need to add water. As as much as you need to in order to prevent the pot burning on the bottom. Also for bunnies you want more gravy, so then use your eye and common sense when adding the water.
  7. Allow the mutton to cook on a medium heat for around 30 – 50 minutes until soft and just about ready to eat and then add the potatoes. Add some water if required.
  8. Allow the potatoes to cook for about 20 minutes, giving a gentle mix every 10 minutes or so, depending on how much liquid you have in your pot and the temperature that you are cooking at. Be very careful not to break your potatoes up. Some lift the pot and swirl it around to mix, in order to prevent the potatoes from breaking up.Again, much of this depends on your pot, whether you cook with a lid on or off, the grade of mutton, temperature etc. Lamb, for example, is much quicker to cook and you can add the potatoes after about 20 mins.
  9. When the potatoes are soft, your curry should be ready. Remove from the heat and allow to stand for 10 minutes before serving.  Serve as a bunny, on rice, with roti or however your heart desires.

Notes

Curry leaves, fresh dhania, fresh chillies & salt

Curry Leaves: I experiment far too much to ever say when exactly these must be added and everybody has their own preference. I like to add a few curry leaves in the beginning, a few in the middle and a few near the end.

Fresh Dhania: I sometimes add some fresh dhania near the beginning, sometimes even with the onions or, like this cook, I put a bit in with the garlic & ginger which I blend from fresh. This time I added some fresh chillies in with the ginger & garlic, as can be seen in the photo.

I, however, always add some fresh dhania about 10-15 mins before the end of the cook, and then garnish with some fresh dhania when I remove the pot from the heat and let stand.

Fresh Chillies: Again, I experiment a lot. Sometimes I add right in the beginning with the onions, but lately I have enjoyed adding them 10 mins before the end, so that they are still a bit firm. Great taste sensation.

Salt: Again, everybody has their own preferences. I like to add some with the tomatoes, just before the potatoes, once the potatoes are soft and then check again before serving.

The only way that is right, is the way that works for you. Do not be afraid to experiment.

 

This Mutton Curry was cooked with ORGINAL BLEND Durban Curry Lovers, all-in-one Masala

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Here are some more MUTTON CURRY RECIPES

Keywords: Durban Curry, Durban Mutton Curry Recipe, Mutton Bunny, Bunny Chow

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