Add some freshness and colour to your bunny chow bowls by topping them with ribboned carrots, fresh parsley and some cooling plain yoghurt.
MAKES 4 // COOING TIME 1 hour 50 min
500 g stewing lamb cubes
1 sachet red curry paste
2 cups water
2 beef stock cubes
250 g store-bought bread dough
1. Heat some oil in a large pot over high heat. Add the lamb cubes and fry until well browned.
2. Add the curry paste and cook for 1 minute. Add the water and beef stock cubes, reduce the heat to medium and allow to simmer for 1 hour, until reduced and the lamb is tender. Season.
3. Divide the dough into 8 balls and add them to the pot. Cover with the lid and let the dough steam in the pot for 15 minutes.
4. Dish the lamb up into bowls and serve with the dumplings.
Recipe & styling: Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za
Have some leftover dumplings? Enjoy them with our garden vegetable soup.