Denningvleis | Traditional South African Sweet And Sour Cape Malay Classic

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock offers a lighter flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Start with 900g of deboned lamb shoulder pieces.

Dice 2 large onions as fine as possible.

Crush, mince, or chop 5 cloves of garlic and add to onions.

Add 1-2 green chillies if desired.

Toast 5-8 cloves, 2g allspice berries, 3g black peppercorns, and 2g nutmeg in a dry pan until fragrant.

Grind toasted spices into a fine powder.

Salt the lamb shoulder pieces and sear them in a stainless steel or enamel coated pan until browned, then set aside.

In the same pan, add more oil and the diced onions, garlic, and green chillies, salting them to release juices.

Fry until onions are soft, scraping the pan to pick up fond.

Add 35g tamarind paste, 25g brown sugar, the ground spices, and bay leaves to the onion mixture.

Return the seared meat to the pan along with any juices.

Pour in 500g stock or water and bring to a simmer, skimming off foam.

Cover with a cartouche or partially with a lid and let simmer for up to three hours until meat is tender.

For yellow rice, wash 150g basmati rice and add to a saucepan with 3g salt, 1/4 tsp turmeric, 3 bay leaves, and 225g chicken stock.

Bring to a boil, then reduce to low heat, cover, and cook for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level: