Bevan’s recipe for his South African Bunny Chow!


  • 1kg diced fallow shoulder
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp ginger, finely chopped
  • 1 tbsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 chopped red chilli
  • ½ tsp ground cardamom
  • 2 curry leaves
  • ½ tsp ground cinnamon
  • 1 Tbsp.  Red wine viniger
  • 1 Tbsp. tomato paste
  • 500 ml Coconut Milk
  • 2 Tbsp. chutney
  • Salt and pepper to taste
  • Fresh coriander, to serve


    1. Place a heavy based pan on high heat with a good glug of oil and a knob of butter. Fry the onions until they begin to turn golden. Add the ginger, garlic, chilli and the dry spices. Reduce the heat and stir until the spices begin to smell before adding the tomato paste. Mix well
    2. Add the coconut milk, curry leaves, cinnamon sticks and viniger. Reduce the heat and simmer for 10 Min
    3. Add the diced fallow shoulder and simmer until the shoulder is tender and the sauce has reduced.
    4. Before serving season to taste and add the mango chutney and stir in the chopped corriander

Traditionally this would be served in a hollowed out bread loaf. YUM!

… and Enjoy!