DENNINGVLEIS

Denningvleis (meat) is a very popular Cape Malay dish and it is one of the oldest recipes recorded in South African cuisine. It has a sweet and sour taste and full of flavour. Traditionally it's served on special occasions with mash potatoes. Mix vegetables and yellow rice.

Ingredients:

1kg lamb

3 large onions (or 5 regular size onions)

50ml oil for frying the onions

Marinade:

6-8 big cloves garlic, crushed

½ teaspoon grated nutmeg

6-8 whole cloves

6-8 Whole allspice

1 teaspoon mustard seed

4 bay leaves

Salt and pepper to taste

2-3 tablespoons lemon juice or vinegar

10 ml crushed chillies

20ml sugar (optional)

Method

Trim the fat from the meat, remove the bones and cut the meat into pieces. Wash and drain.

Roughly chop the onions.

Combine marinade ingredients, add meat. Marinade the meat for at least one hour. Heat a little oil in a heavy based pot and fry onions until golden brown.

Add the marinated meat to the onions and cook until meat is very tender and juicy. If you have the time, let it simmer on very low heat for a further half hour. If the meat gets too dry add some water. Delicious served with yellow rice, mashed potatoes and boiled squash.

Cook’s tip:

Soak 50ml tamarind in 100ml water and add to marinade ingredients instead of vinegar or lemon juice.

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