Denningvleis

Ingredients

Lamb, cut into chunks

2 pounds

Water

4 cups

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Brown sugar

2 tablespoons

Bay leaves

2

Cloves, whole

4

Garlic, minced

4 cloves

Onions, chopped

2 medium

Tamarind paste

2 tablespoons

Vegetable oil

2 tablespoons

Instructions

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the lamb pieces in batches, browning them on all sides. Remove the browned lamb and set aside.
3. In the same pot, add a bit more oil if needed, and sauté the chopped onions and minced garlic until they become soft and fragrant, about 5-7 minutes.
4. Return the browned lamb to the pot with the onions and garlic. Stir in the tamarind paste, bay leaves, cloves, brown sugar, salt, and black pepper, ensuring the lamb is well-coated with the spices.
5. Pour in the water, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the lamb is tender and the flavors meld beautifully.
6. Taste and adjust the seasoning with additional salt and pepper if needed.
7. Serve the denningvleis hot, accompanied by steamed rice or crusty bread to soak up the rich sauce.