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Denningvleis

Name: Denningvleis
Prep time: 20 min
Cook time: 90 min
Yield: 6
Ingredients: 2 lb boneless lamb shoulder, cut into 2-inch chunks; 3 tbsp vegetable oil; 3 large onions, sliced; 3 cloves garlic, minced; 1 tbsp grated fresh ginger; 3 tbsp tamarind paste; 2 tbsp brown sugar; 2 cinnamon sticks; 4 cardamom pods, lightly crushed; 2 bay leaves; 1 tsp salt; 1/2 tsp black pepper; 2 cups water; 1 tbsp white vinegar

Sweet-and-sour lamb stewed with tamarind, whole spices, and onions until meltingly tender — a hidden gem of Cape Malay cooking.

⏱ 20 minPrep time

🔥 1 hr 30 minCook time

🍽 6Servings

🏷 DinnerCategory

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Denningvleis is the sweet-and-sour lamb stew that Cape Malay cooks have made for centuries, but that somehow stays a secret outside the Cape. Its magic comes from tamarind, which gives the dark, glossy sauce a gentle tang, balanced by brown sugar and a tangle of whole spices. Every family recipe differs slightly, but the result is always rich, dark, and deeply comforting.

Dark, glossy, and sweetly sour

The lamb cooks slowly until it falls apart, and the sauce reduces to a mahogany glaze that clings to every piece, with warm notes of cinnamon and cardamom and a bright pull of tamarind. Onions melt into the sauce, giving it body and a quiet sweetness. Serve it over rice or with fresh bread to catch every last drop.

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Step by stepInstructions

Heat the oil in a large heavy pot over medium-high heat and brown the lamb in batches until golden, about 6 minutes per batch. Set aside.
In the same pot, cook the onions over medium heat until soft and lightly browned, about 10 minutes. Add the garlic and ginger and stir 1 minute.
Return the lamb to the pot with the cinnamon sticks, cardamom, bay leaves, salt, and pepper.
Whisk the tamarind paste, brown sugar, vinegar, and water into the pot, scraping up any browned bits.
Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour, stirring occasionally.
Uncover and simmer for 30 minutes more, until the lamb is fork-tender and the sauce is dark and glossy.
Taste and adjust the sweet-sour balance, then serve hot over rice.

💡 Chef tips & storage

Tamarind paste varies in strength, so add it gradually and taste as you go. The stew keeps beautifully in the fridge and tastes even better reheated the next day.

Recipe details

Prep20 min

Cook1 hr 30 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Denningvleis

Dark, glossy, and sweetly sour

Step by stepInstructions

💡 Chef tips & storage

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Denningvleis

Dark, glossy, and sweetly sour

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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