📝 About This Recipe
Denningvleis is one of the oldest and most beloved dishes of the Cape Malay community in South Africa, showcasing a masterful fusion of Dutch influence and Indonesian spice. This slow-cooked lamb stew is defined by its unique 'sour-sweet' profile, achieved through the traditional use of tamarind and a warm backbone of toasted allspice and cloves. The result is fall-apart tender meat enveloped in a rich, dark, and deeply fragrant gravy that tells the story of the Cape’s vibrant culinary heritage.
🥗 Ingredients
The Meat
- 1 kg Lamb Ribs or Shoulder (cut into bite-sized chunks, bone-in for maximum flavor)
- 3 tablespoons Vegetable Oil (for searing)
The Aromatics
- 3 large Onions (finely sliced into half-moons)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
Spices and Seasoning
- 10-12 pieces Whole Allspice Berries (Pimento) (crushed slightly to release oils)
- 6-8 pieces Whole Cloves
- 2-3 pieces Dried Red Chilies (kept whole for mild heat)
- 1/2 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper
The Sour Component
- 3 tablespoons Tamarind Paste (dissolved in 1/2 cup warm water)
- 1-2 tablespoons Brown Sugar (to balance the acidity)
- 1 cup Water (add more if the stew dries out during simmering)
👨🍳 Instructions
-
1
Begin by patting the lamb pieces dry with paper towels and seasoning them generously with salt and black pepper.
-
2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
-
3
Working in batches to avoid crowding the pan, brown the lamb pieces until they develop a deep, caramelized crust on all sides. Remove and set aside.
-
4
In the same pot, add the sliced onions. Sauté over medium heat for about 10-12 minutes, stirring frequently, until they are soft and a deep golden brown.
-
5
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant but not burnt.
-
6
Add the allspice berries, cloves, and whole dried chilies. Toast the spices with the onions for 1 minute to release their aromatic oils.
-
7
Return the browned lamb and any accumulated juices to the pot. Toss well to coat the meat in the onion and spice mixture.
-
8
Pour in the tamarind water (strained if there are seeds) and the additional cup of water. Stir in the grated nutmeg and brown sugar.
-
9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
-
10
Simmer the stew very slowly for 1.5 to 2 hours. Check occasionally to ensure there is enough liquid; the sauce should be thick and dark, not watery.
-
11
Once the meat is fork-tender and falling off the bone, remove the lid. If the sauce is too thin, simmer uncovered for the last 10 minutes to reduce.
-
12
Taste and adjust the seasoning. You are looking for a perfect balance between the sour tamarind and the sweet sugar.
-
13
Remove the whole cloves and allspice berries if you prefer, then let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use bone-in lamb like ribs or neck; the marrow adds a essential richness to the sour gravy. Don't rush the onions; the deep brown color of the onions provides the characteristic dark hue of the stew. If you can't find tamarind paste, you can substitute with 3 tablespoons of lemon juice or white vinegar, though the flavor will be less complex. This dish tastes even better the next day as the spices mellow and the sour notes penetrate the meat. Adjust the sugar at the very end; different brands of tamarind have varying levels of acidity.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Basmati rice to soak up the dark, tangy gravy. Accompany with a side of Geelrys (South African Yellow Rice with raisins) for a festive touch. Pair with a fresh 'Slatla' (onion, tomato, and cucumber salad) to provide a cooling crunch. A side of buttery mashed potatoes is a popular modern alternative that complements the sauce perfectly. Serve with a glass of Pinotage, a South African red wine that stands up well to the spice and acidity.