Bunny Chow Braai Recipe
 
Recipe by SJ Koortzen from Kgalagadi Lodge
 
For the bread
1 loaf of bread
100g butter
 
Cut bread through in the middle and cut off crusts
Apply butter to all five sides of the bread where crusts have been cut off
Grill each side of the bread on the fire over a moderate heat to form a beautiful pattern on the bread from the grid Gently pull out the filling of the bread to form a hole for the filling
 
For the filling
300g lamb chops (braai to your liking) 
20 ml butter
1 large onion , finely chopped
Half green pepper, finely chopped
150 g of mushrooms, shredded
4 very ripe tomatoes, finely chopped (peel removed) 
250 ml lamb stock
1 Tbsp chutney
1 Tbsp Worcester sauce
½ tsp chilli flakes
½ tsp cayenne pepper
1 tsp ginger powder
1 tsp medium curry powder
1 tsp turmeric
250 ml of cream
Salt and pepper to taste
 
On the fire, in a cast-iron pot, caramelise the onions, add mushrooms and fry for another minute or two.
Pour the rest of the ingredients except the cream in the pot and cook over low coals for 25 minutes. 
Make sure there is always enough liquid in the pot, to prevent burning, add more lamb stock if necessary.
Cut the meat into 1 cm by 1 cm cubes and put into curry mixture in the cast-iron pot.
Pour cream over and simmer for 5 minutes. Spoon the filling into the bread and serve with a cabbage slaw and onion rings.
 
 

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