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Denningvleis


  • Author: Michelle Minnaar
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Denningvleis is a sweet and sour lamb recipe originating from the Cape Malay community. This South African recipe stews lamb chops with tamarind paste.


Ingredients

Units Scale
  • 1.5kg (3lbs) stewing lamb, cut into bite-sized chunks
  • 30ml (2 tbsp) oil
  • 3 large onions, chopped
  • 4 garlic cloves
  • 6 whole cloves
  • 5ml (1 tsp) allspice
  • 5ml (1 tsp) ground nutmeg
  • 5ml (1 tsp) mustard seed
  • 3 bay leaves
  • 7.5ml (1 1/2 tsp) salt
  • 60ml (4 tbsp) tamarind paste
  • 30ml (2 tbsp) brown sugar
  • 250ml (1 cup) water

Instructions

  1. In a large ovenproof casserole, fry the lamb pieces in the oil until browned on all sides, then remove the meat from the dish.
  2. Preheat the oven to 160°C/320°F/gas mark 3.
  3. Lower the heat and gently fry the onions and garlic until softened.
  4. Add the cloves, allspice, nutmeg, mustard, bay, salt, tamarind brown sugar, the browned lamb and water to the mix and stir until everything is well mixed. Add more water if needed.
  5. Place the lid on the casserole and transfer the casserole to the oven. Cook for 1 hour.
  6. Check on the meat, add more water if needed just enough to ensure the stew doesn’t dry out, then cook for another hour or until the meat is tender at 140°C/280°F/gas mark 1.
  7. Serve with geelrys and boereboontjies.

Notes

  • Other cuts of lamb can be used, even lamb chops and lamb shanks!
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Stew
  • Method: Braise
  • Cuisine: South African

Keywords: denningvleis recipe, sweet and sour lamb, cape malay braised lamb chops, South African lamb recipe