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Denningvleis Geelrys


  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings 1x


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



  • 1.5kg (3lbs) Welsh lamb chump chops, cut into smaller 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 (1½ tsp) salt
  • 60ml (4 tbsp) tamarind paste
  • 30ml (2 tbsp) brown sugar
  • 250ml (1 cup) water


  1. In a large ovenproof casserole, fry the chops 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.


  • Other cuts of stewing lamb can be used, even lamb shanks!
  • Category: Stew
  • Method: Braise
  • Cuisine: South African


  • Serving Size: 1 serving
  • Calories: 118
  • Sugar: 7 g
  • Sodium: 255 mg
  • Fat: 5.5 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 12.4 g
  • Fiber: 2.2 g
  • Protein: 5.9 g
  • Cholesterol: 80 mg

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