Denningvleis - South African Lamb Stew

Serves: 4

Preparation time: 15 minutes Cooking time: 40 minutes

• 2 onions, sliced
• 4 Tablespoons vegetable oil
• 2 Tablespoons crushed garlic
• 6 whole cloves, a couple of allspice berries
• 2 bay leaves
• some ginger
• 1 green chilli, finely chopped
• 24 pieces cubed mutton
• 2 Tablespoons seedless tamarind
• 1 cup boiling water
• 1 teaspoon nutmeg
• Salt and freshly ground black pepper

Heat oil in a pan and gently sauté the onions until they are soft.

Add garlic, cloves, bay leaves and chilli.

Layer the mutton pieces on top of the onions. Close the saucepan with a tightly fitting lid and allow to simmer for 30 minutes, making sure that there is always sufficient liquid in the pot.

For instant pot: Cook on HIGH pressure for 25 minutes. Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.

Natural release pressure for 10 minutes and make the tamarind.

Soak the tamarind in the boiling water and allow to cool. Pour through a sieve pressing all the juices through with a spoon.

Pour tamarind liquid over the mutton and sprinkle with the nutmeg.

Season to taste with salt and freshly ground black pepper and simmer for a further 10 minutes.

Serve with crispy poppadums or basmati rice and fruit chutney. The first time we had this, it was served with mashed potatoes which was AWESOME.