Denningvleis

Ingredients

• 1.5 kgstewing lamb, cut into bite-sized chunks
• 30 mloil
• 3 largeonions, chopped
• 4garlic cloves
• 6whole cloves
• 5 mlallspice
• 5 mlground nutmeg
• 5 mlmustard seed
• 3bay leaves
• 7.5 mlsalt
• 60 mltamarind paste
• 30 mlbrown sugar
• 250 mlwater

Instructions

1. 1

   Brown the lamb

   Heat the oil in a large ovenproof casserole and brown the lamb pieces on all sides. Lift the meat out of the casserole and set it aside.

2. 2

   Preheat the oven

   Heat the oven to 160°C.

3. 3

   Soften the aromatics

   Turn the heat down and gently fry the onions and garlic until softened.

4. 4

   Combine the ingredients

   Add the cloves, allspice, nutmeg, mustard seed, bay leaves, salt, tamarind paste, brown sugar, browned lamb and water. Stir to combine, adding more water if needed.

5. 5

   Cook the stew

   Cover the casserole with its lid and transfer it to the oven. Cook for 1 hour.

6. 6

   Check for tenderness

   Check the lamb and add just enough water to keep the stew from drying out. Reduce the oven to 140°C and cook for another hour, or until the meat is tender.

7. 7

   Serve with sides

   Serve with geelrys and boereboontjies.

What is denningvleis?

Denningvleis is a South African lamb stew associated with the Cape Malay community. Its characteristic sweet-and-sour flavour comes from tamarind and brown sugar, balanced by a blend of spices.

This version browns the lamb before braising it in the oven. That initial step builds savoury flavour, while covered cooking gives the lamb time to become tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 313 calories, 41g protein, 11g carbs, 13g fat.

The lamb provides most of the protein and contributes fat, while the onions, tamarind paste and brown sugar supply much of the carbohydrates. Serve with a generous portion of boereboontjies and a measured helping of geelrys to make a balanced plate.

Choosing the lamb and flavourings

Lamb: Stewing cuts suit a long, gentle cook, which softens their texture as they braise. Cut the meat into similarly sized bite-sized chunks so it cooks evenly.

Tamarind: The paste brings the stew its tangy note. Brown sugar rounds that sharpness, while cloves, allspice, nutmeg and mustard seed add a warm, aromatic background.

Why brown the meat first?

Browning: Give the lamb room in the casserole and turn the pieces so their sides colour. If the pot is crowded, work in batches rather than letting the meat steam.

Onions and garlic: After removing the lamb, soften these gently in the same casserole. They form the base of the braising liquid and pick up flavour left from browning.

Managing the braise

Liquid level: The recipe starts with 250 ml water, but the amount needed can vary. Add a little more if the casserole looks too dry; the aim is to keep the stew from drying out, not to dilute its flavour.

Covered cooking: Keep the lid on while the casserole is in the oven. Check after the first hour, then continue at 140°C for another hour or until the lamb is tender.

Checking texture and flavour

Tenderness: The lamb is ready when it yields easily to a fork. If it is still firm after the stated cooking time, continue cooking and check it again.

Balance: Tamarind and sugar give the stew its sweet-and-sour character. Stir the braising liquid before serving so the flavours are distributed around the meat.

Serving denningvleis

Traditional sides: Serve it with geelrys and boereboontjies, as suggested in the recipe. The rice is well suited to the spiced sauce, while the beans make a substantial accompaniment.

For the table: Spoon the lamb and its sauce over or alongside the rice. Keep the sides separate until serving so each person can choose how much to add.

Recipe notes & tips

• Pat the lamb dry before browning so it colours more readily.
• Brown the meat in batches if the casserole is too full.
• Keep the onions over a gentle heat so they soften without scorching.
• Add extra water a little at a time if the stew looks dry.
• Check that the lamb is fork-tender before serving.

Variations

• More tang: Add a little extra tamarind paste if you prefer a sharper sweet-and-sour flavour.
• Sweeter balance: Increase the brown sugar slightly to soften the tamarind's acidity.
• Boneless cut: Use boneless stewing lamb in bite-sized chunks and follow the same method.
• Stovetop finish: Keep the casserole covered and cook gently on the hob, checking regularly that it is not drying out.
• Extra spice: Add a little more allspice for a stronger warm-spice flavour.

Common mistakes to avoid

• Crowding the casserole: The lamb can steam rather than brown, so brown it in batches.
• High heat for onions: They may catch before softening; lower the heat and cook them gently.
• Too little liquid: The stew can dry out in the oven; check after the first hour and add water if needed.
• Adding water all at once: Excess liquid can thin the sauce; add only enough to keep the stew from drying out.
• Stopping too soon: Lamb that is still firm needs more time; continue cooking until tender.

How to store

Cool leftovers promptly, then refrigerate in a covered container and eat within 3 days. Reheat thoroughly in a covered pan over a low heat, adding a splash of water if the sauce has thickened.

Frequently asked questions