Denningvleis

Recipe from: 3/1/2000 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 30
    ml
    sunflower oil
  • 3
    large onions, peeled and sliced
  • 5
    garlic cloves, crushed
  • 5
    whole allspice
  • 6
    cloves
  • 2
    bay leaves
  • 1
    green chilli, finely chopped
  • 10
    ml
    milled black pepper
  • 1
    kg
    mutton, cubed
  • 30
    ml
    tamarind paste (from Asian stores)
  • 250
    ml
    boiling water
  • 5
    ml
    grated nutmeg
  • salt to taste
  • dried coconut shavings (optional)
 

Method

 
Heat oil in a large saucepan and fry onions until softened. Stir in garlic, allspice, cloves, bay leaves, chilli and pepper. Layer meat on top, close saucepan with a tight-fitting lid and simmer for 30 to 40 minutes. Soak tamarind paste in boiling water. Cool, then pour through a sieve, pressing out juices with a spoon. Pour tamarind liquid over meat and sprinkle with nutmeg. Season to taste and simmer, uncovered, for 10 to 15 minutes. Garnish with coconut shavings and serve with yellow rice.
 

 

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