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Aneesah Davids

Denningvleis from Aneesah

One of the oldest and most favoured Cape Malay recipes with an exciting combination of spices. The name denning comes from the Javanese word dendeng, meaning water buffalo meat. Here in the Cape though, we use lamb or mutton. Its unique sweet-and-sour taste comes from the addition of tamarind.A true gem of a dish.
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Course: Main Course
Cuisine: Cape Malay
Ingredients Method

Ingredients
  

  • 3 Large onions, sliced
  • 2 tbsp vegetable oil
  • 5 full garlic cloves, crushed
  • 5 tsp Allspice
  • 6 whole cloves
  • 2 whole bay leaves
  • 1 whole green chilli, finely chopped
  • 2 tsp freshly ground black pepper
  • 1kg kilogram mutton
  • 2 tbsp seedless tamarind
  • 1 cup boiling water

Method
 

  1. In a large saucepan, heat oil and fry the onions until they are soft. Then, add the garlic, allspice, cloves, bay leaf, chili and pepper. Layer the meat on top of the onions. Cover the saucepan with a tightly fitting lid and let it simmer for 30 to 40 minutes.
  2. Soak the tamarind in boiling water and allow it to cool. Once cooled, pour the mixture through a sieve, pressing down with a spoon to extract all the juices. Pour the tamarind liquid over the meat and sprinkle with nutmeg. Season to taste and let it simmer for an additional 10 to 15 minutes.
  3. Serve the dish with rice.