Denningvleis
5-6
Easy
20 minutes, plus 1 hour’s marinating time
30 minutes
Denningvleis is one of the oldest recipes in the history of South African cuisine, says Fayruza Abrahams. These days, it’s known for being a celebratory Cape Malay dish that is served on special occasions. You can use lamb or beef – just make sure it’s a cut of meat that is robust, with a bit of fat.
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Ingredients
Method
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For the marinade mix:
- 3 t garlic chopped
- 4 allspice berries
- 4 cloves
- 3 large bay leaves
- 1 t smoked paprika
- 2 t freshly ground black pepper
- 2 t salt
- 90 g brown sugar
- 3 T Worcestershire sauce
- ½ cup brown vinegar
- 250 g pitted tamarind paste
- ½ t chilli flakes
- 1 kg boneless leg of lamb, cubed
- ½ cup vegetable oil
- 2 large onions, sliced
- 1 t finely chopped garlic
- 1 t crushed red chilies
- ½ t finely grated nutmeg, for serving
- butter to garnish
- 1 small handful parsley, finely chopped, to garnish
Method
Ingredients
1. Marinate the lamb for at least 1 hour, or overnight if possible.
2. Heat oil in a large saucepan and gently braise the onions until golden. Add the garlic and chilies and cook for 30 seconds.
3. Add meat mixture with the marinade and cook for 20 minutes, or until fork tender. Check the seasoning. Add the butter and nutmeg and sprinkle over the parsley.
Cook’s note: This dish can be served with creamy mashed potatoes or fluffy, white rice, and glazed baby carrots.
Stylist: Marcelle de Beer
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Jan Ras
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