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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.

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Serves: 6
  • 3 large onions, sliced

  • 25 ml vegetable oil

  • 5 cloves garlic, crushed

  • 5 allspice berries

  • 6 cloves

  • 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

  1. Fry onions in oil in a large saucepan until soft.

  2. Add garlic, allspice, cloves, bay leaves, chilli and pepper.

  3. Layer meat on top of onions.

  4. Close saucepan with a tightly-fitting lid and allow to simmer for 30 to 40 minutes.

  5. Soak tamarind in boiling water. Allow to cool.

  6. Pour through a sieve pressing all the juices through with a spoon.

  7. Pour tamarind liquid over meat and sprinkle with nutmeg.

  8. Season to taste and simmer for 10 to 15 minutes.

  9. Serve with freshly-cooked rice.

Category: Entrée

Cuisine: Cape Malay

Sub-Category: Traditional

Total Views: 6804

Word Count: 420

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