OLD CAPE DENNINGVLEIS

375ML OIL 2 KG MUTTON SHOULDER 2 KG MUTTON CUTLETS 2 KG THICK MUTTON RIBS 1 KG ONIONS CHOPPED 2 HEADS OF GARLIC, CRUSHED 30 ML SALT 20 ML GROUND BLACK PEPPER 10 WHOLE CLOVES 25 ALLSPICE 20 BAYLEAVES 7.5ML GROUND NUTMEG 250 GR TAMARIND 500 ML BOILING WATER 10 ML SUGAR 2 LARGE GREEN PEPPERS CHOPPED 45 ML FINE DRY BREADCRUMBS

HEAT OIL IN LARGE CATERING SAUCEPAN OVER MEDIUM HEAT. CUT MEAT IN SUITABLY SIZED PIECES AND SPREAD ON BASE OF SAUCEPAN. ADD ONION SPICES AND REMAINING INGREDIENTS EXCEPT TAMARIND BOILING WATER SUGAR PEPPERS AND BREADCRUMBS. COVER SAUCEPAN AND BRAISE MEAT UNTIL TENDER ADDING SMALL AMOUNTS OF WATER TO THE SAUCEPAN. MEANWHILE SOAK TAMARIND AND SUGAR IN BOILING WATER FOR A FEW MINUTES THEN DRAIN AND SET ASIDE. WHEN THE MEAT IS BRAISED AND WELL BROWNED ADD PEPPERS AND TAMARIND PULP AND LIQUID (REMOVE PIPS) TO SAUCEPAN. DENNING STEW SHOULD NOT BE TOO SAUCY. TO THICKEN THE SAUCE ADD CRUMBS WHEN THE COOKING IS DONE 5 MINUTES BEFORE SERVING

SERVE WITH MASHED POTATOES AND SOMETHING ELSE

#denningvleis #mutton