Red Beef Curry Bunny Chow with Montagu Bunny Chow flavoured peanuts and roosterkoek

Serves: 6-8 people
Prep Time: 20 minutes
Cooking time: 2-3 hours
Easy to make

Thank you Chef Mynhardt


  • 1,5kg Rump or sirloin, cut into thick strips
  • Some flour, salt and pepper to dust the meat
  • 3 Onions, peeled and chopped
  • 4 Garlic cloves, peeled and finely grated
  • 8cm Fresh ginger, peeled and grated
  • Some butter and olive oil for frying
  • 30ml Leaf Masala, you can add more if you want the curry more spicy
  • 5 Star anise seeds
  • 30ml Coriander seeds, toasted and crushed
  • 5 Cloves
  • 30ml Cumin, toasted and crushed
  • 5 Cardamom pods
  • 15ml Turmeric powder
  • 3 Dried red chillies
  • 100ml Tomato paste
  • 2 tins chopped tomatoes
  • 100g Montagu roasted and salted peanuts
  • 1,5 Liter prepared chicken stock
  • 500g Double cream plain yogurt
  • Salt and pepper to taste
  • Some Roosterkoek to serve the curry in
  • 100g Montagu bunny chow peanuts to serve


  1. Heat some butter and olive oil in a large pot and fry the meat until browned.
  2. Remove from the pot and add the onions, garlic and ginger. You may need to add some more butter and olive oil.
  3. Fry until golden brown and add the masala, star anise, coriander, cloves, cumin, cardamom, turmeric and chillies. Fry until fragrant and add the tomato paste.
  4. Add the chopped tomatoes, peanuts and stock and cook on a low heat for 2-3 hours or until the meat is very soft.
  5. Add the yogurt and season to taste. Cook for another 5-10 minutes until the sauce has thickened.
  6. Serve the curry inside the roosterkoek and garnish with the bunny chow flavoured peanuts.
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