Soak up the fun of serving South Africa’s favourite stew in a bunny chow bread bowl, as we give Durban’s iconic street food a bredie twist. What could be more South African than that?

Ingredients

• 125 ml cake flour
• salt and freshly cracked pepper
• 5 ml (1 t) ground nutmeg
• 1 kg lamb knuckles
• 30 ml (2 T) sunflower oil
• 1 brown onion, chopped into small dice
• 2 leeks, washed and sliced
• 2 cm piece ginger root, grated
• 2 cloves garlic, crushed
• 2 red chillies, seeded and chopped
• 5 ml (1 t) coriander seeds
• 5 ml (1 t) fennel seeds
• 3 x 400 g can Rhodes Quality Tomatoes Chopped and Peeled
• 375 ml prepared lamb stock
• 10 ml (2 t) brown sugar

to serve: 1 x fresh unsliced white bread or 4 bread rolls

Method

1. Season the flour with salt, pepper and the nutmeg.
2. Toss the lamb knuckles in the flour and shake off any excess. Set aside.
3. Heat the oil in heavy-bottomed saucepan.
4. Fry the onion, leeks, gingerroot and garlic until the onions soften.
5. Add the chilli, coriander and fennel seeds.
6. Add the meat to the pan and toss to coat.
7. Allow the meat to brown before adding the Rhodes Quality Tomatoes Chopped and Peeled and the wine.
8. Stir in the sugar.
9. Bring to the boil and then reduce the heat and simmer gently until the meat is tender.
10. Season the bredie to taste.
11. Cut the bread into 4 even chunks.
12. Leaving the outer crusts intact, scoop out the centers of the bread chunks and set aside.
13. Fill the bread bowls with the bredie and serve.