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Denningvleis is one of South Africa’s most cherished Cape Malay dishes, known for its distinctive sweet and sour flavor. This slow-cooked lamb or mutton stew has been enjoyed for generations and is a true reflection of the rich culinary heritage of the Cape. The dish is traditionally made with tender pieces of meat simmered with onions, garlic, spices, vinegar, and tamarind, which gives it a subtle tang that balances beautifully with the natural sweetness of the meat and the touch of brown sugar often added.
The magic of Denningvleis lies in its simplicity and the slow cooking process, which allows the flavors to develop deeply and the meat to become melt-in-your-mouth tender. While the stew is hearty and warming, it is also layered with delicate aromas from spices such as coriander, cinnamon, and allspice, creating a comforting and aromatic experience in every bite.
Traditionally served with yellow rice or plain white rice, Denningvleis is a dish that brings families together around the table. It is perfect for Sunday lunches or special occasions, yet simple enough to prepare for a cozy weeknight meal. Like many stews, it often tastes even better the next day, once the flavors have melded fully. Denningvleis is more than just a recipe; it is a taste of South African history and culture, a dish that embodies warmth, tradition, and the joy of sharing good food with loved ones.
Denningvleis
Ingrédients
- 1 kg lamb or mutton (on the bone), cut into pieces
- 2 medium onions, sliced
- 3 cloves garlic, crushed
- 2 tbsp oil
- 2 tbsp brown vinegar
- 2 tbsp tamarind paste (or 2 tbsp lemon juice if you don’t have tamarind)
- 2 tbsp brown sugar (adjust to taste)
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp allspice
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- 2 bay leaves
- 2 2 cups water or beef stock
- Salt and black pepper to taste
Instructions
- Heat oil in a heavy pot. Brown the meat pieces well. Remove and set aside.
- In the same pot, fry onions until golden. Add garlic, coriander, ginger, allspice, and cinnamon. Cook gently for 1–2 minutes until fragrant.
- Return the meat. Add vinegar, tamarind, sugar, bay leaves, salt, and pepper. Stir well.
- Pour in the water/stock. Bring to a boil, then reduce heat and simmer gently for 1½ – 2 hours until the meat is very tender and the sauce thickens
- Adjust sweet-sour balance with extra sugar or vinegar if needed.
- Serve hot with yellow rice or plain white rice.