LK's Bunny Chow Recipe | LK's Blog
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  • 2 Tots sunflower oil
  • 1 Large onion, finely chopped
  • 1 Tot masala, hot curry powder
  • 1 tsp. Chilli powder
  • 500g boneless mutton, cut into cubes
  • 3 Garlic cloves, crushed
  • 1 Tot fresh ginger, finely chopped
  • 1 Tin chopped tomatoes
  • 2 Large potatoes, peeled and cut into small cubes
  • 2 Large carrots, cut into slices
  • 1/2 Tot sugar
  • 1 tsp. Salt, to season
  • 1/2 tsp. Black pepper, to season
  • 1 Loaf fresh white bread, unsliced
  • 2 Tomatoes, chopped to serve
  • 1 Punnet coriander leaves, to serve


  1. Over medium-hot fire, heat oil in LK’s Bake Pot and fry the onion for 5 minutes until it becomes soft. Add the masala and chilli powder and fry for another 2 minutes.
  2. Add the lamb, garlic and ginger to the pot, and stir-fry for about 1 minute using LK’s Wooden Spoon.
  3. Throw in the tinned tomatoes, chopped potatoes, carrots, sugar, salt and pepper, then stir, scraping the bottom of the pot with your wooden spoon to loosen any sticky bits.
    Note: Avoid using metal utensils with your enamel cookware at all costs, as it’ll scratch the enamel finish. Only use silicone, wooden, or plastic utensils.
  4. Over medium-low coals, simmer for 30 minutes with the lid on the pot. Stir now and again to avoid the surface of the pot from burning.
  5. After 30 minutes, remove the lid and stick a fork into the potatoes. If the potatoes are soft, the meal is essentially ready. Cook for a few more minutes until the sauce becomes a thick gravy and remove the pot from the coals.
  6. Cut the loaf of bread into half and scoop out the center of each half- this represents the bowls for the curry. Stuff the hole of each half with curry and sauce. Serve with grated carrot or a salad of tomato and fresh coriander leaves on the side. Enjoy!
Bunny Chow

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