Montagu Bunny Chow Potjie

Bunny Chow Potjie

Serves: 8-10 people
Prep Time: 30 minutes
Cooking Time: 2-3 hours

Easy to make


  • 3kg beef shin, cut into 1cm discs – ask your butcher
  • Willow Creek coriander flavoured olive oil
  • 4 onions, peeled and sliced
  • 6 garlic cloves, peeled and chopped
  • 8cm piece ginger, peeled and grated
  • 45ml good quality curry paste or powder
  • 15ml turmeric
  • 2-liter prepared beef or chicken stock
  • 2 tins chopped and peeled tomatoes
  • 45ml apricot jam
  • 250g Montagu yellow cling peaches
  • 500ml double cream plain yogurt
  • Salt and pepper to taste
  • Montagu bunny chow peanuts to serve


  1. Once your potjie is nice and hot on the fire, fry the beef shin on both sides in the olive oil and remove from the pot.
  2. Add some more olive oil and fry the onions, garlic and ginger until cooked and lightly browned.
  3. Add the curry and turmeric and fry until fragrant.
  4. Add the stock, tomatoes, jam and peaches and bring to a boil. Cook until the meat is soft.
  5. Add the yogurt and season to taste. Cook for 5 minutes or until the sauce has thickened.
  6. Serve with the potbrood, some bunny chow peanuts and the malva pudding for dessert.
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