Not as spicy as the traditional bunny chow, this lip-smacking and moreish dish is paired with the slaw, which adds texture and freshness. Pulled Lamb Masala Bunny Chow with Spicy Apple Slaw is so tender, and so delicious. The sweetness of apple works amazingly with juicy meat.
Recipe by Thulisa Martins
Pulled Lamb Masala Bunny Chow with Spicy Apple Slaw
Pulled lamb masala
- 45ml (3 tbsp) canola oil + extra, if needed
- 1 red onion, peeled and finely chopped
- 2 garlic cloves, peeled and chopped
- 30ml (2 tbsp) masala curry powder (available at speciality spice shops)
- 2,5ml (½ tsp) fennel seeds
- 2 green cardamom pods, bruised
- 1 star anise
- 1 bay leaf
- 2kg lamb shoulder, deboned
- 4 large tomatoes, chopped
- 500ml (2 cups) lamb/vegetable stock
- 10 – 12 curry leaves
- 2 large potatoes, peeled and cubed
- 30ml (2 tbsp) fresh coriander leaves, finely chopped
- salt, to taste
- 500g cake flour, sifted + extra, to dust
- 1 x 10g sachet instant yeast
- 10ml (2 tsp) salt
- 400ml warm water + extra, to brush
- 30g butter, melted
- 5ml (1 tsp) caraway seeds
- 5ml (1 tsp) cumin seeds
Spicy apple slaw
- 1 large Granny Smith apple, sliced into thin strips/coarsely grated
- 160g double-thick plain yoghurt
- 1 small red chilli, finely chopped (optional)
- 15ml (1 tbsp) water
- handful fresh coriander, to garnish
For the lamb, heat the oil in a saucepan (large enough to fit the meat) over medium heat and brown the onion. Add the garlic, curry powder, fennel seeds, cardamom pods, star anise and bay leaf, and fry while stirring, 5 minutes. Add the meat and brown on all sides. Add more oil if needed. Add the tomatoes, stock and curry leaves, cover and cook, 2 hours, stirring a few times in between.
In the meantime, start the bread rolls by placing the flour, yeast and salt in a free-standing mixer. Using the dough-hook attachment, gradually add the water and melted butter, mixing continuously, until you have a nice wet dough. Continue to knead the dough until it forms a ball and all the dough comes away from the sides of the bowl. If the dough is too wet, add a little more flour. At this point, knead for 1 final minute, while adding the caraway and cumin seeds. Cover the bowl with a damp cloth and set aside in a warm place to prove and double in size, about 45 minutes.
Knock back the dough then roll into golf ball-sized balls and place on a lined baking tray. Cover with a damp cloth and set aside to prove and double in size, about 30 minutes. Preheat the oven to 180°C.
Returning to the lamb, remove the lamb from the liquid and, using two forks, pull the meat apart and set aside. Add the potatoes and coriander to the sauce and reduce the sauce until thick, 30 minutes.
To complete the bread rolls, brush the dough balls with a little water, dust thoroughly with flour and bake in the oven until a skewer inserted into the centre of the bread rolls comes out clean and they are golden brown, about 30 minutes.
To finish the lamb, add the pulled lamb back into the thickened sauce and season to taste. Keep warm until ready to use.
For the slaw, mix all of the ingredients together in a medium bowl.
To assemble, cut out the tops of the rolls and press the insides in to form a hole. Fill the holes with the pulled lamb masala, top with slaw and garnish with fresh coriander to serve.