FAVOURABLE: Denningvleis

This lamb dish is one of the oldest recorded recipes in South African cuisine. It has a sweet-sour taste and its spices are very reminiscent of Indonesian cuisine. 


1.5-2kg boneless lamb pieces

3 large onions (or 5 regular size onions)

50ml oil for frying the onions


6-8 big cloves garlic, crushed

½ tsp grated nutmeg

6-8 whole cloves

6-8 whole allspice

1 tsp mustard seeds

4 bay leaves

Salt and pepper to taste

2-3 tablespoons lemon juice or vinegar

20ml sugar (optional)


Trim the fat from the meat, remove the bones and cut the meat into pieces. Wash and drain.

Roughly chop the onions.

Combine marinade ingredients, add meat. Marinade the meat for at least one hour.

Heat a little oil in a heavy-based pot and fry onions until golden brown.

Add the marinaded meat to the onions and cook until meat is very tender and juicy. If you have the time, let it simmer on very low heat for a further half hour. If the meat gets too dry add some water.

Delicious served with yellow rice, mashed potatoes and boiled squash.