Current Issue #488

Rare Treat: Bunny Chow Hack Recipe

Rare Treat: Bunny Chow Hack Recipe

This recipe came about because we try and use every scrap of lamb carcass at Africola. We only ever use whole animals and to minimise our waste, we use every scrap of meat, bone and bit of cartilage.

We serve this with our hummus and it is bloody perfect for a winter’s day. The inspiration for the mince came from the South African dish ‘Bunny chow’ but I wanted something a little oilier, a kind of weird Mapo tofu. It is oily and hot but slightly more comforting to eat with the use of madras instead of Sichuan.

Don’t be shy: make it spicy as hell, as the hummus acts as a cooling agent and absorbs most of the spice.


The only thing to drink with this dish is a cold beer. I dig the Mismatch Session Ale, as it’s hoppy enough for a little back palate but doesn’t feel like you’re chewing through your beer.


South African zef superstars singing about ninjas seemed very apt at the time.



– 5 tablespoons ghee
– 5 teaspoons Chinese chilli oil
– 1 teaspoon Chinese five spice
– ½ teaspoon cumin seeds
– ½ teaspoon fennel seeds
– 2.5cm piece of cinnamon stick
– 2 green cardamom pods
– 1 star anise
– 1 bay leaf
– 1 onion, finely chopped
– 2 tablespoons curry powder
– 2 tomatoes, chopped
– 1kg minced lamb neck and shoulder
– 1 tablespoon finely chopped fresh ginger
– 1 tablespoon finely chopped garlic
– 3 tablespoons doubanjiang (spicy fermented bean paste)
– 10–12 curry leaves
– Caster sugar


1. Heat the oil and ghee in a pan and sauté the spices and bay and curry leaves until the spices sizzle.

2. Add the onion and cook for five to seven minutes until translucent.

3. Stir in the curry powder and sauté for a minute, then add the tomatoes and stir to mix. Add the bean paste.

4. Cook on medium heat, stirring often, until you get a sauce-like consistency.

5. Add the meat, ginger, garlic and curry leaves and 300mL water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40 to 50 minutes or until the meat is tender.

6. Add salt to taste and 200mL water. Continue simmering until the meat is soft and fragrant (about 15 minutes).

7. Finish with a little sugar to taste and serve with hummus or rice or bread. Don’t wear a white shirt to eat this.



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