Laager Rooibos infused Bunny chow


500g Beef Shoulder, cubed
2 Tbs Oil
2 Onions, finely chopped
2 Carrots, peeled and cubed
2 Potatoes, diced
2 Tbs Minced Garlic
2 Green Chilies, finely chopped
2 Tbs Minced Ginger
2 tsp Tumeric
2 tsp Cumin
2 tsp Coriander
2 tsp Chili Powder
1 Tbs Five Spice
425g Canned Tomatoes
2 cups Laager Rooibos Tea, strongly brewed 3-5 minutes
45ml Curry Paste
150ml Coconut Cream
Salt and Pepper (to taste)  
Half Loaf of Bread  


  1. In a large saucepan, brown the meat on both sides. Remove from the heat and place meat in a separate bowl.
  2. Using same pan, sauté onions until golden brown. Add the garlic and ginger, sauté for 2 mins.
  3. Stir in the spices and cook for a further 2 mins.
  4. Add the meat back in as well as the vegetables, adjust seasoning to taste.
  5. Stirring frequently, add the curry paste, the tomatoes and the Laager Rooibos tea. Simmer for 45 mins, until the meat is tender.
  6. Switch off stove and allow to cool slightly.
  7. Hallow out the inner of the a half loaf of bread, set aside.
  8. Stir in coconut cream and insert the mixture into the hole of the bread.
  9. Serve and enjoy.

*Add extra curry paste until desired heat is achieved