Denningvleis - Traditional Cape Malay Meat Stew
Denningvleis is a hearty sweet and sour Cape Malay stew made with tender lamb, aromatic spices, and tamarind, served with fluffy yellow rice for a comforting traditional meal.
Servings 6 portions
Ingredients
- 900 grams (2 lb) lamb - note 1
- 24 grams (2 tablespoon) olive oil - or canola oil/ lamb fat
- 350 grams (2 each) onion - 2 large onions
- 40 grams (5 each) garlic - 5 large cloves
- 10 grams (1 ⅔ teaspoon) salt
- 1 (1 each) green pepper - optional
- 4 grams (1 teaspoon) allspice - ground
- 2 grams (1 each) nutmeg - ground
- 5-8 (5-8) cloves - ground
- 3 grams (1 teaspoon) black peppercorns - ground
- 3 -5 (3 -5) bay leaves - dried or fresh
- 25 grams (2 tablespoon) brown sugar - or regular white sugar
- 40 grams (3 tablespoon) tamarind - paste or replace with vinegar - note 2
- 500 grams (2 ¼ cups) stock - or water
Instructions
Prep the Ingredients:
- Dice the onions as finely as possible, taking care with your knife.
- Mince or crush the garlic, and slice up your green chili if you're using it.
Toast the Whole Spices:
- In a dry pan over medium heat, toast the cloves, allspice berries, black peppercorns, and nutmeg until they begin to smoke and release their aroma.
- Grind the toasted spices into a fine powder using a pestle and mortar or a coffee grinder.
Sear the Meat:
- Heat some oil in a large pan and season the lamb with salt.
- Brown the meat in batches, making sure not to overcrowd the pan. Set the meat aside once seared, and let the fond (those brown bits) stay in the pan – they’re full of flavor.
Cook the Onions and Garlic:
- Add a touch more oil to the pan and toss in the diced onions, garlic, and chili (if you're using it). Salt immediately to help release the juices.
- Stir occasionally, scraping up the fond from the bottom of the pan, until the onions become soft and translucent.
Add the Flavorings:
- Once the onions and garlic are soft, add the tamarind paste, brown sugar, spices, and bay leaves to the pan.
- Stir to combine, then add the seared lamb back in with any juices from the bowl.
Simmer the Stew:
- Pour in your stock (or water) and give everything a good stir. Bring it to a simmer.
- Cover the pan with a cartouche (a piece of parchment paper), or lid slightly ajar. Let the stew simmer for up to three hours, or until the meat is tender and falling apart.
To serve
- Serve with geelrys(yellow rice)
Notes
- I use deboned lamb shoulder for ease and flavor, but you can use stewing meat or bone-in cuts like lamb neck chops or lamb shank. You can also use beef or chicken instead of lamb. Cooking times will vary, so adjust as needed.
- Replace the tamarind with vinegar if not available. Tamarind gives a specific flavor, so it's not a like-for-like substitution.
- Store any leftover Denningvleis in an airtight container in the fridge for up to 4 days.
- To reheat, simply warm it up on the stove or in the microwave, adding a little extra stock or water if it’s too thick.
- You can also freeze it for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container.
Nutrition
Serving: 250grams Calories: 341kcal Carbohydrates: 21g Protein: 34g Fat: 13g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Cholesterol: 100mg Sodium: 870mg Potassium: 719mg Fiber: 2g Sugar: 11g Vitamin A: 88IU Vitamin C: 23mg Calcium: 57mg Iron: 3mg
Keywords:cape malay denningvleis, denningvleis, sweet and sour lamb stew
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