Denningvleis recipe

Rate it 02/16/2009

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Denningvleis recipe
This recipe for Denningvleis is Asian inspired, but with only a hint of spiciness. It's also simple to make.


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


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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