A bunny chow is certainly a South African classic and, for me, there is nothing better than a yummy mutton curry stuffed in fresh bread. While the country remains in lockdown, people have certainly been getting more adventurous in the kitchen and, if you’re up for the challenge, this mutton curry bunny chow is certainly a dish you need to experiment with.

Ingredients:
For the pickle:
· Maggi No oil dressing, Greek 100 ml
· Vinegar, white, grape 60 ml
· Sugar, granulated 20 g
· Cabbage, green, finely sliced 200 g
· Cabbage, red, finely sliced 100 g
· Onions, white, finely sliced 60 g
· Carrots, grated 80

For the Bunny Chow:
· Onions, white, diced 300 g
· Garlic, fresh, crushed 10 g
· Stewing Mutton, cubed 1200 g
· Tomato paste 15 g
· Coriander, fresh, chopped 6 g
· Turmeric, ground 5 g
· Garam Masala3 g
· Cumin, ground 3 g
· Coriander, ground 3 g
· Maggi Chilli Sauce 60 ml
· Maggi BBQ Sauce 50 ml
· Beef stock, low sodium 1500 ml
· Tomatoes, crushed 400 g
· Salt, fine 3 g
· Pepper, black, fine 2 g
· Peas, frozen 100 g
· Whole wheat bread roll 10 units

Method:
1. For the slaw in a small bowl combine the Maggi no oil dressing, vinegar, sugar, mustard seeds, red and green cabbage, onion and carrot and stir well to coat. Allow to marinate for at least 30 minutes but preferably overnight.
2. For the curry: Heat oil in a large pot and add the onions and garlic, frying until translucent.
3. Add the mutton and cook until browned.
4. Add the tomato paste and spices and lower the heat, frying until aromatic and all the meat is coated in spice.
5. Pour in the beef stock, tinned tomatoes, Maggi Chilli sauce and BBQ sauce into the pot and bring the pot up to a gentle simmer.
6. Simmer for approx. hours until the mutton is tender.
7. Season with salt and pepper. Add the peas and heat through.
8. Hollow out the bread rolls and fill with mutton curry.
9. Top with the pickle and serve.

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