Denningvleis

Name: Denningvleis
Yield: Serves 4–6
Cuisine: South Africa
Ingredients: 10 ml crushed garlic; 5 ml crushed dried red chillies; 10 ml sunflower oil; 2 large onions, sliced; 1 kg leg of lamb, deboned; 20 ml brown grape vinegar; 3 whole cloves; 25 ml sugar, or to taste; 3 bay leaves; 5 whole allspice; 7 ml salt; 3 ml ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

About

There is no other name in any language for this popular Malay dish. At first glance it looks like lamb stew, but when eaten it has a lingering, sweet-sour and spicy undertone.

Ingredients

1 kg leg of lamb, deboned
10 ml sunflower oil
2 large

Africa
South Africa
Main course
Gluten-free
Spicy

Method

Wash meat very well and then cut into 5 cm chunks. Combine the marinade ingredients and coat meat with it. Set aside for 1 hour.

Heat oil in large saucepan, add onions and cook until nicely browned. Add meat and cook, covered, over medium heat until meat is well done, 45–60 minutes. If meat gets too dry, add a little water (no more than 125 <