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Denningvleis |



I was lucky enough to be given Lannice Snymans latest cookbook and decided to have a few good friends over to try out some of the recipes. Well I gotta tell you this recipe was a real treat, very simple and a flavour so unlike what I would have expected and all my friends just loved it. It has all of the Asian flavours without the heat and is really delicious. Another recipe that will be made over and over again. This made enough for 4 hungry people.

What you need

1.5-2.0kg lamb knuckles including bones
2 large onions (or 4 regular size onions)
4-6 cloves garlic crushed
1 teaspoon grated nutmeg (1/2 teaspoon powder)
1/2 teaspoon allspice
6 whole cloves
2 bay leaves
Salt and pepper
375ml water
2 teaspoons lemon juice

The process

Trim the fat from the knuckles, remove the bones and cut the meat into large chunks.

Roughly chop the onions.

Heat a little oil in a heavy based pot or cast iron baking dish and brown the meat a few pieces at a time to colour the outside, remove and set aside.

Add a little more oil, reduce the heat to medium and fry the onions until they become glassy and start to go transparent. Add the garlic and cook for a few more minutes, stirring every 30 seconds or so.

Return the meat to the pot, add all off the spices(not the lemon juice) with a good pinch of salt and pepper and mix to combine all of the flavours.

Add the water, bring to the boil, reduce the heat and simmer gently for about 1 1/2 hours, stirring every 30 minutes or so.

taste and add salt if necessary.

I left mine on a slow simmer for a further 2 hours, also stirring every 30 minutes or so.

10 minutes before serving, add the lemon juice and stir.

Serve with yellow rice.

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11 Responses to “Denningvleis”

  1. Frances says:

    Sounds almost like the food my mother made. Meat with a lot (LOTS) of onion.
    She called it Hashee and served it up with Huts-pot (Carrots, potatoes and onions). She was Dutch

  2. Eleanor says:

    Hi Graham
    I grew up with a Karoo dish called “Stampvleis” whcih was made from the meat left on the bones after biltong had been made (springbok). Slow cooked and the meat shredded. The onions and spice fried, and meat dried fried into the spice mixture. Eaten with quince jelly.

    Do you know the recipe – ever eaten it? No-one in my family can remember how to make it and it’s a memory of childhood!

  3. Griet Buitendag says:

    Don’t you also add tamarind for Denningvleis? (Paste or water)

    • Graham says:

      Hi Griet, you certainly can, Tamarind is not something I have in the house all the time but tamarind paste would be best. Cheers for now G

  4. Vic says:

    Hi Graham, This sounds (and looks) fantastic. Would it be suitable to try this in a pressure cooker? (or is that a total no no for gourmet cooks like yourself)

    • Graham says:

      Hi Vic, Gourmet cook.. I love compliments, thank you! I’m just a guy who loves to cook and if tastes great I’ll try it.. I can only suggest you try it, there is no reason it won’t work out great in a pressure cooker. Thanks for stopping in and let us know how it worked out. G

  5. Kim Wasserfall says:

    So good to have you back!!!
    Your recipes are tried in my house once a week and my husband has missed the “experiments” 🙂
    This one sounds (and looks) lovely…will definitely be trying it this weekend!

  6. Kim Hayes says:

    Nice to have you back ! Recipe sounds very yum – will make it for my bookclub on 26th !

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