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Denningvleis

October 18, 2009

My next instalment for my Flavour of the Month from Traditional South African Cooking was Denningvleis.

The Malay name means flavoured meat, and traditionally goat’s meat was used in this, a more strongly flavoured meat, but this recipe called for lamb.

The lamb was rich enough for me, I wonder at how strong it would be with the goat. Will have to try it eventually, but I love it with the lamb. The flavour was intense and powerful and as you swallowed and it hit the back of your palette it gives you another burst of flavour. My favourite savoury dish out of the two created so far. Having said that something I’ve not made (because we have it regularly with the Clan) Bobotie, is still my favourite Traditional South African Dish so far.

Denningvleis

15ml sunflower oil
2 cloves crushed garlic
2 large onions, sliced
10ml white sugar
1kg stewing lamb
4 whole cloves
4 all spice berries
2 bay leaves
5ml salt
Milled pepper
2ml grated nutmeg
125ml water
2ml tamarind seeds soaked in 125ml water

Heat oil in a large saucepan and sauté the garlic, onions and sugar for approximately 5 minutes until onions are transparent.
Remove the mixture from the saucepan and set aside.
Brown the meat in the same saucepan, add the onion mixture, cloves, allspice, bay leaves, salt, pepper, nutmeg and water.
Simmer covered for 1.5hours.
Strain the tamarind water discard seeds and add to stew.
Simmer for another 15 minutes.
Serve – suggestion boiled potatoes.

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