Brisket Bunny Chow

IMGP3705No bunnies were harmed in the production of this blog! (Although I do plan to do a rabbit recipe in the near(ish) future!)

I haven’t been able to find a definitive answer on where the name comes from, but one plausible explanation is that the “bunny” part is an adaptation of “bun”…. now, given that this curried meat is served inside a hollowed-out loaf of bread, that’s not such a far-fetched idea, is it?

I fancied a break from the recent fat club posts (although bread aside, this is fat club friendly) and when I saw this online (courtesy of Christie) I had to give it a try. It’s quirkiness spoke to me, as she knew it would!

This originates from the Indian regions of Durban, South Africa, and its history is as disputed as its etymology. Some say that it originated as a way for Indian slaves to carry their meals out into the fields, others link it to the Apartheid era when Indian golf caddies weren’t allowed to carry cutlery, or in the same era when Indian people weren’t allowed in certain restaurants, so the bread bowls were used to serve them takeaway on the sly, from a back window.

We may never know the definitive history, but we do know it tastes delicious!


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Lamb Steaks in Masala Sauce

IMGP3328It’s a bit of a collaboration today, from Mama’s kitchen, as I’m visiting Scotland again this week!

I never really cook with Lamb, but I’ve been determined to give it a go lately because I love it! Today’s recipe comes from Weight Watchers, and no matter how I tried I couldn’t get the sauce to look anything like the one in their picture… it still tasted pretty good though!

This one’s really quick and straightforward, as well as being super-satisfying. Get going!


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