Denningvleis (Cape Malay Christmas Lamb Stew)

Name: Denningvleis (Cape Malay Christmas Lamb Stew)
Yield: 6
Cuisine: South Africa
Ingredients: Lamb shoulder, cubed — 1 kg (2.2 lb); Vegetable oil — 2 tbsp; Medium onions, sliced — 2; Garlic, crushed — 3 cloves; Bay leaves — 3; Whole cloves — 4; Ground allspice — 1 tsp; Ground black pepper — 1 tsp; Tamarind paste — 3 tbsp; Brown sugar — 2 tbsp; Beef or lamb stock — 500 ml (2 cups); Salt, — to taste; Bay leaves (fresh, for garnish), extra, optional

The Quirky Foodster Team

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Servings

Ingredients

Lamb shoulder, cubed — 1 kg (2.2 lb)
Vegetable oil — 2 tbsp
Medium onions, sliced — 2
Garlic, crushed — 3 cloves
Bay leaves — 3
Whole cloves — 4
Ground allspice — 1 tsp
Ground black pepper — 1 tsp
Tamarind paste — 3 tbsp
Brown sugar — 2 tbsp
Beef or lamb stock — 500 ml (2 cups)
Salt, — to taste
Bay leaves (fresh, for garnish), extra, optional

Method

Heat the oil in a large pot and brown the lamb cubes well in batches over medium-high heat. Set aside.
In the same pot, soften the onions for 6 minutes, then add the garlic, bay leaves, cloves, allspice and pepper, and cook for 1 minute until fragrant.
Return the lamb to the pot and stir in the tamarind paste, brown sugar and stock.
Bring to a simmer, then cover and cook gently over low heat for 1 1/2 to 2 hours, stirring occasionally, until the lamb is very tender and the sauce has thickened.
Season with salt to taste, remove the bay leaves and cloves if easily found, and serve hot with yellow rice.

Introduction: Denningvleis is a tangy, tamarind-soured lamb stew from the Cape Malay tradition, dating back to Cape cooking of the 18th and 19th centuries and traditionally served at festive family meals, particularly around Christmas and New Year gatherings in Cape Town's Cape Malay community.

Cultural Background: Denningvleis is a tangy, tamarind-soured lamb stew from the Cape Malay tradition, dating back to Cape cooking of the 18th and 19th centuries and traditionally served at festive family meals, particularly around Christmas and New Year gatherings in Cape Town's Cape Malay community.

Tips: The World Cookbook Project — South Africa — Full Recipes Page 57 Tamarind paste varies in strength between brands, so add it gradually and taste as you go to reach the right balance of sour and sweet. This stew improves in flavour if made a day ahead and gently reheated.

Variations: Some family recipes add a cinnamon stick alongside the cloves for extra warmth, or use beef instead of lamb. No authentic vegetarian version exists for this lamb-based festive stew; a plant-based version could substitute large chunks of mushroom or jackfruit, though this departs from tradition.

Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

Reheating: Reheat gently in a covered saucepan over low heat, stirring occasionally, adding a splash of stock if needed.

Nutrition: Approx. 410 kcal, 30 g protein, 16 g carbohydrate, 25 g fat per serving.

FAQs:

Q: What does tamarind add to this dish?

A: Tamarind gives denningvleis its distinctive tangy-sour edge, balanced by the brown sugar, which is the dish's signature flavour profile.

Q: Can I substitute the tamarind paste?

A: A mix of lemon juice and a touch of brown sugar can approximate the flavour in a pinch, though the depth will differ slightly.