Denningvleis
Denningvleis. This authentic recipe is simple to make and guaranteed to impress.
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.
