Tomato Bredie Bunny Chow


  • 125 ml (½ C) 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 gingerroot, 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 410 g can Rhodes Whole Peeled Tomatoes
  • 375 ml (1 ½ C) prepared lamb stock
  • 10 ml (2 t) brown sugarto serve: 1 x fresh unsliced white bread or 4 bread rolls


  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 Whole Peeled tomatoes 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.
Cooking Tip

Add extra chilli or chilli flakes if you like it hot.


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