Denningvleis - Traditional Cape Malay Meat Stew
A slow-simmered lamb stew infused with toasted spices, tamarind, and aromatics, cooked until the meat becomes tender and deeply flavorful.
Updated : 13 March, 2026
Easy
About 30 min.
Ingredients
900 grams
Lamb
2 tablespoon
Olive oil
2
Onion
5 clove
Garlic
1.5 tablespoon
Salt
1
Green chilli pepper
1 teaspoon
Allspice
pinch
Nutmeg
6
Cloves
1 teaspoon
Peppercorns
3
Laurel leaf
2 tablespoon
Brown sugar
3 tablespoon
Tamarind paste
500 milliliters
Broth
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by dicing the onions as finely as possible, taking care while handling your knife. Mince or crush the garlic and slice the green chilli if you plan to use it.
Step 2
Place a dry pan over medium heat and toast the ground spices - cloves, allspice berries, black peppercorns, and nutmeg. Heat them until they begin to smoke slightly and release their aroma. Remove from the pan and grind the toasted spices into a fine powder using a pestle and mortar or a coffee grinder.
Step 3
Heat oil in a large pan and season the lamb with salt. Brown the meat in batches so the pan is not overcrowded. Allow each piece to develop good colour before removing it from the pan. Set the browned lamb aside, leaving the fond (the browned bits) in the pan, as they add deep flavour to the stew.
Step 4
Add a little more oil if needed, then add the diced onions, garlic, and sliced chilli. Season immediately with a pinch of salt to help draw out moisture. Cook the mixture, stirring occasionally and scraping the bottom of the pan to lift the fond, until the onions become soft and translucent.
Step 5
Once the onions and garlic are softened, stir in the tamarind paste, brown sugar, the ground spices, and bay leaves. Mix well to combine, then return the browned lamb to the pan along with any juices that collected in the bowl.
Step 6
Pour in the stock or water and stir everything together. Bring the mixture to a gentle simmer.
Step 7
Cover the pan with a cartouche (a circle of parchment paper) or place the lid slightly ajar. Let the stew simmer slowly for up to 3 hours, or until the lamb becomes very tender and easily falls apart.
Author note
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