denning-vleis

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.