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Denningvleis

Potjie No 2 or 3

This traditional Cape Malay dish used to be known as Dengdengvleis on the Batavian rijstafel. The orginal dish was prepared with buffalo meat. Dengdeng means meat ppickled with salt and flavoured with spices. The meat is then sliced, dried in the sun anmd fried in coconut oil. Here it is somewhat different. Although it may look like an ordinary lamb stew, it has a lingering oriental flavour.

1 kg brest of lamb, sawn into portions or 1 kg neck slices

15 ml cooking oil

2 large onions, sliced

5 large cloves garlic

5 whole allspice

5 whole cloves

2 bay leaves

1 green chilli, seeded and finely chopped

7 ml salt

freshly ground black pepper to taste

125 ml meat stock

30 ml seedless tamaring

250 ml boiling water

5 ml grated nutmeg

 

Heat oil in potjie and saute onion until transparent. Meanwhile, grind garlic, all the spices and chilli to a fine paste with a pestle and mortat. Remove onion and set aside. Brown meat in remaining oil. Place onion on top of meat with spice paste and season with salt and pepper. Add heated stock. Cover with lid and simmer for 40-50 minutes. Soak tamarind in the boiling water for 15-20 minutes. Drain in a sieve and add tamaring water and nutmeg to meat. Replace lid and simmer for a further 15 minutes. Serve with yellow rice and raisins.

Serves 6