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Meat, Africa and overseas

Denningvleis with turmeric rice

Denningvleis is a South African lamb stew simmered with tamarind, cinnamon and cloves, served with turmeric rice. It serves 4, takes 2 hours 10 minutes, rates medium difficulty, and costs €4.40 per person. The key to success is balancing the tartness of the tamarind with the sweetness of the brown sugar.

Tonight, a Cape Malay dish you almost never see around here, denningvleis, a sweet and sour lamb stewed with tamarind and spices.

Denningvleis with turmeric rice
Total time
2 h 10
Difficulty
Medium
Cost per person
€4.40
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Denningvleis comes from Cape Town, South Africa, and it's a lamb stew unlike most others you'll cook at home. Tamarind brings a fruity sourness that brown sugar softens, while cinnamon and cloves warm up every bite. The lamb simmers slowly until it turns tender, and the sauce deepens into a dark, rich color that contrasts beautifully with the golden turmeric rice.

This is more of a Sunday dish than a weeknight one, since it needs time on the stove even though the actual work stays simple. It pleasantly surprises guests looking for something beyond a classic lamb dish, and it appeals to anyone curious about world cuisines who hasn't tried this South African recipe yet. Kids used to sweet and sour flavors can enjoy it too, depending on how they feel about spices.

The ingredients

4 people

Butcher

  • Lamb shoulder 800 g

Pantry

  • Tamarind pulp 2 tbsp
  • Long grain riceoften in the pantry 280 g
  • Turmericoften in the pantry 2 tsp
  • Brown sugaroften in the pantry 1 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Cinnamon stickoften in the pantry 1
  • Clovesoften in the pantry 3
  • Bay leavesoften in the pantry 2
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 3
  • Garlic 3 cloves

The step by step recipe

  1. Cut the lamb into cubes and slice the onions and garlic.

    Leave a bit of fat on, it makes the sauce silkier.

  2. Brown the lamb in hot oil, then add the onions, garlic, cinnamon, cloves and bay leaves. 12 min

    Brown the onions properly, it gives the sauce more body.

  3. Dissolve the tamarind in 20 cl of hot water, pour into the pot with the vinegar, brown sugar, salt and pepper.

    Taste the sauce, it should balance sour and sweet evenly.

  4. Cover and simmer over very low heat until the lamb is tender. 1 h 30

    Stir occasionally so it doesn't catch at the bottom.

  5. Cook the rice with the turmeric in salted water, drain and serve with the denningvleis. 12 min

    Two teaspoons of turmeric are enough for a golden rice.

Our tips to get it right

  • Pick lamb shoulder over leg, it handles the long simmer better and stays moist.
  • If you don't own a cast iron pot, any heavy bottomed pot works just as well, the key is keeping the heat gentle and steady throughout.
  • Remove the cinnamon stick and cloves before serving, they've given up all their flavor and would be unpleasant to bite into.

The variations

  • Swap the lamb shoulder for beef chuck, the result is a bit less traditional but just as tender after cooking.
  • For a vegetarian version, use chickpeas and sweet potatoes instead of meat, cutting the simmering time down to 30 minutes.
  • To save time, cut the lamb into smaller pieces and shorten the simmer to 45 minutes, the meat will be slightly less tender but the flavor stays close.

What to serve it with

  • Turmeric rice, already part of the recipe
  • Mango chutney to boost the sweetness
  • Rooibos tea to stay in the South African spirit

Storage

Denningvleis keeps for 3 days in the fridge in a sealed container, and it often tastes even better the next day. It freezes well for up to 2 months in a suitable container. Reheat it gently on the stove with a splash of water to loosen the sauce.

Questions about this dish

Can I substitute tamarind pulp if I can't find any?

Yes, mix the juice of one lemon with a spoon of brown sugar for a fruity sourness close to tamarind. It won't be identical but it still works well.

Can denningvleis be made ahead of time?

It's actually recommended, this stew gets better after resting overnight in the fridge. Reheat it gently the next day and serve with freshly cooked rice.

Which cut of lamb works best for this recipe?

Lamb shoulder is ideal because it has just enough fat to stay moist after 90 minutes of simmering. Avoid lean cuts like loin, they would dry out.

Can you freeze denningvleis?

Yes, it freezes well for up to 2 months in an airtight container. Thaw it in the fridge overnight and reheat gently on the stove.

How long does it take to make a Denningvleis with turmeric rice?

Count 2 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Denningvleis with turmeric rice?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Denningvleis with turmeric rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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