South African
Denningvleis
Denningvleis is a Cape Malay lamb stew with a deep sweet-sour gravy scented with cloves, bay and tamarind. The meat is cooked slowly until tender, with potatoes soaking up the rich brown sauce.
Watch it madeFatima Sydow Cooks · 20:22
Ingredients
- Lamb or mutton shoulder, bone-in, cut into stew pieces500g
- Tamarind pulp1 tbsp
- Boiling water1/2 cup
- Sunflower oil or lamb fat1 tbsp
- Large onion, thinly sliced1
- Garlic cloves, crushed2
- Bay leaves2
- Whole cloves3
- Allspice berries3
- Ground coriander1 tsp
- Freshly ground black pepper1/2 tsp
- Brown sugar1 tbsp
- Salt3/4 tsp, plus more to taste
- Waxy potatoes, peeled and halved250g
- Hot water or lamb stock1 to 1 1/2 cups
Method
- Soak the tamarind pulp in the boiling water for 10 minutes, then mash it well and strain, keeping the sour tamarind liquid.
- Pat the lamb dry and season it lightly with a pinch of the salt.
- Heat the oil or lamb fat in a heavy pot over medium-high heat and brown the lamb pieces in batches until well coloured on all sides.
- Remove the lamb to a plate, lower the heat to medium, and cook the sliced onion in the same pot until soft and golden brown.
- Stir in the garlic, bay leaves, cloves, allspice, ground coriander and black pepper, and cook for 1 minute until fragrant.
- Return the lamb to the pot with any resting juices, then add the tamarind liquid, brown sugar, remaining salt and 1 cup hot water or lamb stock.
- Bring to a gentle simmer, cover, and cook on low heat for about 1 hour, stirring occasionally, until the meat is beginning to soften.
- Add the potatoes, tucking them into the gravy, and add a little more hot water only if the pot looks dry.
- Cover again and simmer for 35 to 45 minutes, until the lamb is tender and the potatoes are cooked through.
- Uncover for the last 5 to 10 minutes if needed to reduce the sauce to a glossy, dark brown gravy.
- Taste and adjust with a little more salt, sugar or tamarind to keep the traditional sweet-sour balance.
- Serve hot with plain rice or Cape yellow rice.
Common questions
Can I substitute beef, chicken, or boneless lamb for the shoulder in denningvleis?
Yes, but the result changes. Bone-in lamb or mutton gives the richest gravy. Beef chuck works best as a substitute. Chicken cooks too quickly and won’t develop the same deep, slow-cooked flavour.
How long does denningvleis take to cook, and how do I know when it’s done?
Plan for about 1 hour before adding potatoes, then another 25 to 35 minutes until they’re tender and the meat is very soft. The sauce should be glossy, slightly thickened, and the lamb should pull apart easily.
What are the most common mistakes when making denningvleis?
The biggest mistakes are not browning the meat well, boiling it too hard, and adding too little liquid. Also avoid undercooking the onions. Gentle simmering is key so the lamb becomes tender without drying out or toughening.
How should I store and reheat leftover denningvleis?
Cool it quickly, then refrigerate in a covered container for up to 3 days. It also freezes well for about 2 months. Reheat gently on the stove with a splash of water or stock so the gravy loosens again.
What should I serve with denningvleis?
It’s best with rice, mashed potatoes, samp, or soft bread to soak up the tamarind gravy. A simple green vegetable, chutney, or tomato relish on the side balances the rich, sweet-sour sauce nicely.