Denningvleis, a delicious Cape Malay lamb stew flavoured with tamarind or lemon juice, bay leaves and spices to give an exciting sweet-sour flavour and lingering aroma.
3 large onions, sliced
25 ml vegetable oil
5 cloves garlic, crushed
5 allspice berries
2 bay leaves
1 green chilli, finely chopped
10 ml freshly ground black pepper
1 kg fatty mutton
25 ml seedless tamarind
250 ml boiling water
5 ml grated nutmeg
salt to taste
Fry onions in oil in a large saucepan until soft.
Add garlic, allspice, cloves, bay leaves, chilli and pepper.
Layer meat on top of onions.
Close saucepan with a tightly-fitting lid and allow to simmer for 30 to 40 minutes.
Soak tamarind in boiling water. Allow to cool.
Pour through a sieve pressing all the juices through with a spoon.
Pour tamarind liquid over meat and sprinkle with nutmeg.
Season to taste and simmer for 10 to 15 minutes.
Serve with freshly-cooked rice.
Cuisine: Cape Malay