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Lamb recipes

Denningvleis

30 minutes

Denningvleis

Serves 5-6

Difficulty Easy

Prep Time 20 minutes, plus 1 hour’s marinating time

Cooking Time 30 minutes

Ingredients

For the marinade mix:

3 t garlic chopped
4 allspice berries
4 cloves
3 large bay leaves
1 t smoked paprika
2 t freshly ground black pepper
2 t salt
90 g brown sugar
3 T Worcestershire sauce
½ cup brown vinegar
250 g pitted tamarind paste
½ t chilli flakes
1 kg boneless leg of lamb, cubed
½ cup vegetable oil
2 large onions, sliced
1 t finely chopped garlic
1 t crushed red chilies
½ t finely grated nutmeg, for serving
butter to garnish
1 small handful parsley, finely chopped, to garnish

Method

1. Marinate the lamb for at least 1 hour, or overnight if possible.

2. Heat oil in a large saucepan and gently braise the onions until golden. Add the garlic and chilies and cook for 30 seconds.

3. Add meat mixture with the marinade and cook for 20 minutes, or until fork tender. Check the seasoning. Add the butter and nutmeg and sprinkle over the parsley.

Cook’s note: This dish can be served with creamy mashed potatoes or fluffy, white rice, and glazed baby carrots.

Find more lamb recipes here

Stylist: Marcelle de Beer
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Jan Ras

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Fried yoghurt bread

Tamarind-and-coffee mocktail

Umfino waffles

Chicken, cassava leaf and peanut butter stew

Fried whole fish

Coal-roasted potato salad

Braaied brassicas

Classic chocolate cake

No-churn chocolate ice cream

Isinkwa Sombila

Mabele ya ting from scratch

Denningvleis

Denningvleis

Ingredients

Method