TSB Bunny Chow is a South African street-food classic from Durban, where a hollowed-out loaf of bread is filled with a spicy, fragrant curry. The name comes from the old “T. S. B.” (Tasty Sandwiches and Bread) shops that popularized it, and the dish is traditionally eaten with your hands, tearing off pieces of bread to scoop up the curry. This recipe delivers a rich, tomato-based lamb curry with a proper kick, and the bread soaks up all the sauce, making every bite satisfying and messy in the best way.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 2 lbs (900 g) boneless lamb shoulder, cut into 1-inch cubes
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (16 g) curry powder (mild or hot, to taste)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 (14 oz / 400 g) can chopped tomatoes
- 1 cup (240 ml) beef or chicken stock
- 1-2 fresh green chilies, slit lengthwise (optional, for heat)
- Salt and black pepper, to taste
- 4 unsliced white bread loaves (about 6 inches / 15 cm long each) or 2 large round loaves, halved
- 1 cup (240 ml) fresh cilantro (coriander), chopped, for garnish
- 1 medium red onion, thinly sliced, for serving (optional)
- Lemon wedges, for serving
Instructions
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, turning occasionally, until deeply browned on all sides, about 5-7 minutes per batch. Transfer the lamb to a plate and set aside.
- Reduce the heat to medium and add the onion to the same pot. Cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and ginger and cook for 1 minute more, until fragrant.
- Stir in the curry powder, turmeric, cumin, and coriander. Cook for 30 seconds, stirring constantly, to toast the spices. If the mixture seems dry, add a splash of stock or water.
- Return the lamb to the pot. Add the chopped tomatoes, stock, and slit green chilies (if using). Stir everything together, scraping up any browned bits from the bottom of the pot.
- Bring the curry to a simmer, then reduce the heat to low. Cover and cook gently for 1 hour to 1 hour 15 minutes, or until the lamb is tender and easily shreds with a fork. Stir occasionally to prevent sticking. If the sauce gets too thick, add a little water or stock.
- Once the lamb is tender, season with salt and pepper to taste. The curry should be thick enough to coat the bread but still saucy—add water if needed. Keep warm while you prepare the bread.
- To assemble: Cut a wide, deep circle in the top of each bread loaf, leaving a thick wall (about 1 inch / 2.5 cm) around the edges and bottom. Remove the bread interior and set aside for dipping (or toast it).
- Fill each hollowed loaf generously with the hot curry. Garnish with fresh cilantro and red onion slices, and serve with lemon wedges on the side.
Tips
- Bread choice: A firm, dense white bread is essential—a soft sandwich loaf will collapse. Look for unsliced “bunny� loaves at South African or specialty bakeries, or use a sturdy sourdough or ciabatta loaf. If using a round loaf, cut it into quarters and hollow each piece.
- Make it ahead: The curry tastes even better the next day. Make it up to 2 days ahead, refrigerate, and reheat gently before filling the bread. Do not fill the bread until just before serving, or it will turn soggy.
- Heat level: Adjust the chilies and curry powder to your tolerance. For a milder version, remove the seeds from the chilies or omit them entirely. For extra heat, add a teaspoon of chili flakes with the spices.
- Common mistake: Don’t skip browning the lamb. This step builds deep flavor that you can’t get from just simmering. Also, resist the urge to rush the simmer—low and slow makes the lamb tender.
Serving Suggestions
Bunny chow is traditionally a hand-held meal, but you can serve it with a fork and knife if you prefer. Offer extra bread for dipping, along with a fresh salad of shredded carrots, cucumber, and onion dressed with lemon juice. A side of mango chutney or sambal (a South African relish of tomato, onion, and chili) adds brightness. For a complete spread, serve with a cold lager or a fruity iced tea.
Variations
- Chicken bunny chow: Substitute boneless, skinless chicken thighs for lamb. Cook for 30-40 minutes, until cooked through and tender. Chicken breast works too, but thighs stay juicier.
- Vegetarian bunny chow: Use chickpeas, potatoes, and carrots in place of meat. Simmer for 20-25 minutes, until vegetables are tender. Add a handful of fresh spinach at the end for extra color.
- Beef bunny chow: Use beef chuck or brisket instead of lamb. The cooking time is similar, but beef may need an extra 15-20 minutes to become fork-tender.
- Spice blend: If you don’t have curry powder, make a quick mix of 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1/2 tsp ground cardamom, and 1/2 tsp cayenne pepper.
Storage and Reheating
Store the curry in an airtight container in the refrigerator for up to 3 days. The bread should be stored separately at room temperature for up to 2 days. To reheat, warm the curry in a saucepan over medium heat, stirring occasionally, until bubbling and hot throughout—about 10 minutes. You can also microwave individual portions in 1-minute bursts, stirring in between. If the curry has thickened too much, add a splash of water or stock to loosen it. Reheat leftovers to 165°F (74°C) before serving. The bread is best fresh; if stale, toast it lightly before filling.
Frequently Asked Questions
What does TSB stand for in bunny chow? TSB stands for “Tasty Sandwiches and Bread,” a chain of shops in Durban that helped popularize the dish in the mid-20th century. The name stuck, and now “TSB bunny chow” is a common term for this style of curry in bread.
Can I use a regular sandwich bread loaf? No, regular sandwich bread is too soft and will fall apart when filled with curry. You need a dense, crusty loaf that can hold its shape. Look for unsliced bread from a bakery, or use a sturdy sourdough.
Is bunny chow supposed to be eaten with a fork? Traditionally, it’s eaten with your hands, tearing off pieces of the bread and dipping them into the curry. However, many people use utensils, especially if the curry is very saucy. There’s no wrong way—just enjoy it.
Can I make this in a slow cooker? Yes. After browning the lamb and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the lamb is tender. Then proceed with assembling.
What if my curry is too watery? If the curry is too thin, remove the lid and simmer uncovered for 10-15 minutes, stirring occasionally, until it thickens. Alternatively, mash a few pieces of the cooked lamb against the side of the pot to thicken the sauce.
Can I freeze the curry? Yes, the curry freezes well for up to 3 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stove. The bread should always be made fresh.
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