RECIPE: Mutton Bunny Chow

Mutton Bunny Chow
Serves 4

Ingredients:
1½kg mutton or lamb cut into bite-size pieces
4 Tbs oil
4 x 2.5cm pieces cinnamon
6 green cardamoms
6 cloves
1 bay leaf
2 tsp fennel seeds
4 sprigs curry leaves
2 green chillies, slivered
1 large onion, chopped
½ tsp turmeric
1 Tbs crushed ginger
1 Tbs crushed garlic
1 Tbs brown vinegar
2 tsp sugar
2 tsp garam masala
4 level Tbs medium hot mixed masala
5 cups water
½ cup tomato purée
1 tomato, chopped
6 even-size potatoes, peeled
½ cup chopped fresh coriander
salt to taste
Loaf of fresh bread cut in half or in quarters

Method:
•    Rinse meat in a colander, drain excess water.
•    Heat oil in a fairly large saucepan, add cinnamon, cardamom, cloves, bay leaf and fennel and stir for a few seconds.
•    Add curry leaves, chillies, onion, turmeric, ginger and garlic and sauté for 3-4 minutes
•    In a bowl, combine vinegar, sugar, garam masala and mixed masala, and mix well
•    Add masala mixture to onions
•    Add the meat and salt
•    Mix until the meat is coated with masala


•    Cover saucepan and cook on moderate heat until juices from meat have been extracted
•    Stir from time to time until meat is well braised and the oil floats to the surface
•    Add water and continue cooking until meat is tender
•    Add tomato purée, chopped tomatoes and potatoes
•    When potatoes are cooked through and the gravy has been slightly reduced, add coriander
•    TIP: Cook on moderate heat to retain enough gravy
•    Cut out inside of bread
•    Dump in the mutton curry
•    Stick the cut out bit on top
•    Serve with Sambals if desired


Raita

1 large unpeeled English cucumber
2 cups plain greek yogurt
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh coriander
1 teaspoon ground cumin
1/4 teaspoon plus pinch of cayenne pepper

•    Chop cucumber into small cubes.
•    Whisk yogurt, mint, coriander, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat.
•    Season raita to taste with salt and pepper.
•    Cover and refrigerate.
•    (Can be prepared 1 day ahead. Keep refrigerated.)
•    Sprinkle raita with pinch of cayenne pepper and serve.


Tomato and Onion Sambal

3 large tomatoes, diced
1 medium onion, diced small
Juice of half a small lemon
1 Tablespoon vegetable oil
1 teaspoon sugar
Sea salt
Handful of coriander, chopped roughly
Chilli, chopped (optional)

•    Combine all of the above ingredients.
•    Leave to stand so flavours can fuse.
•    Serve at room temperature with any curried dish.


Rooibos Granita
Serves 6
 
Ingredients:
3 cups water
2 tablespoons rooibos loose-leaf tea or 2   rooibos tea bags
1 tablespoon fresh ginger, chopped
½ cup honey
3 tablespoons fresh lemon juice
 
Method:
•    In a saucepan, bring water to a boil and add tea and ginger.
•     Remove pan from heat, cover and let sit for 5 minutes.
•    Add the honey and lemon juice and mix.
•    Strain tea mixture through a sieve into a bowl and discard the solids. Cool completely.
•    Pour mixture into a shallow glass baking dish. Freeze until mixture begins to get icy around the edges, about an hour. Rake through mixture with a fork to break up the ice. Return to the freezer and repeat the raking until the mixture is completely frozen and grainy, about 4 to 6 hours.


Fresh Fruit Salsa

Ingredients:
1 mango
½ pineapple
2 kiwi fruit
200g strawberries
2 plums
1 handful of fresh mint

Method:
•    Cut all the fruit into cubes
•    Chiffonade the mint and mix with the fruit
•    Chill and serve with the rooibos granite


Equipment List

•    Chopping board
•    Colander
•    Wooden spoon
•    Sieve
•    Large saucepan
•    Medium sized pot
•    Mixing bowls
•    Shallow glass baking dish
•    Serving plate for bunny chow
•    2 small bowls for the sambals
•    Medium size serving bowl for the granite
•    Small bowl for fruit salsa
•    Knife, fork and spoon
•    2 Serving spoons

Hope you enjoy making and sharing this with all of your friends and family.
Delicious Bunny Chow is definitely one of the reasons why S.A. rocks!

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