In a dutch oven over medium heat, add canola oil or ghee, then brown beef several sides for about 10 minutes. Remove from pot and set aside.
2 tbsp canola oil or ghee, 2-3 lb Beef stew chunks
Add olive oil to dutch oven, Sauté the onions in the oil until translucent for about 10 minutes.
3 tbsp olive oil, 2 medium onions
Add ginger and garlic, Sauté for 2 minutes.
2 tbsp Ginger, 8 cloves Garlic
Add Durban Curry and turmeric, Sauté for 2 minutes.
2-8 tsp Durban Curry, 2 tsp Turmeric
Add apple and apricots (if using), cook for 2 minutes.
1 whole Green (or tart/sweet) Apple, ½ cup Dried Apricots
Add pepper and carrots, cook for 2 minutes.
1 whole Sweet Red Pepper, 1/2 lb Carrots
Add stock, bring to boil. Reduce heat to a simmer, cover and cook gently for 1.5 – 2 hours or until beef is tender.
1½ cup chicken stock or water
Add green beans, cover and simmer for 10 -15 minutes or until beans are tender. Adjust seasoning.
1 lb green beans, salt
If you want to serve Bunny Chow, cut the top off a round loaf of crusty bread, hollow it out and pour in the curry. Rip off pieces of the crust to scoop up the sauce or alternately, just serve with slices of crusty bread.
Bread bowl or slices of crusty bread, Scallions