A Durban inspired dark lager lamb bunny chow

A Durban inspired dark lager lamb bunny chow


1 large onion, diced

2 cinnamon sticks

A good glug of sunflower oil

2 garlic cloves, chopped

1 tsp ginger, chopped

4 Tbsp masala

1 tsp cumin powder

1 tsp coriander powder

1 kg stewing lamb

10 curry leaves

1 cup of your favourite dark lager (Best Black Gold or AND UNION dark lager)

1 tin whole peeled baby tomatoes

1 Tbsp NoMU beef stock

2 potatoes, peeled and diced

Fresh coriander to serve

A loaf of farm bread to serve


  1. Fry the onions and cinnamon sticks in a large pot until they begin to brown.
  2. Add the garlic, ginger, masala, cumin and coriander and fry for a minute to cook the spices.
  3. Add the meat and curry leaves and fry for another 2 minutes.
  4. Add the beer, tomato and stock and stir to combine.
  5. Bring to a boil, then turn the heat down and simmer.
  6. Cook for 1 hour with the lid on, then remove the lid and continue cooking.
  7. At the 1 hour 30 minute mark, add the potatoes.
  8. Once the meat is tender and the potatoes are cooked, it’s done cooking.

Serve  in a quarter loaf, garnish with fresh coriander and wash it down with your favourite dark lager.

Source: Yuppiechef.com




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