Biesmiellah's denningvleis

Biesmiellah's denningvleis
Photo: Travel and Leisure Magazine

Ingredients

  • 2 tablespoons olive oil
  • 1kg lamb forequarter chops (about 5 chops)
  • 4 large white onions, finely sliced
  • 3 cloves garlic, roughly chopped
  • 3 cloves
  • 5 bay leaves
  • 2 tablespoons tamarind paste
  • 1 teaspoon caster sugar
  • handful roughly chopped coriander, to garnish

Method

 

Heat the oil in a heavy based casserole dish on high heat. Cook 2 or 3 of the chops for 2-3 minutes each side, until browned. Remove from the pan and cook the remaining chops.

Add the onions and garlic and cook for 8-10 minutes, stirring often, until softened and golden.

Return the chops to the pan with the cloves and bay leaves. Add 2 cups of water and bring to the boil. Reduce heat to low, partially cover and cook for 1 1/4-1 1/2 hours. Increase heat to high. Add the tamarind and sugar and cook for another 10-15 minutes, until the meat is very tender and almost falling off the bone. Serve with the coriander and boiled basmati rice.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Lamb
  • Cuisine - African
  • Course - Main-course

Similar recipes

Pete Evans's chermoula.

Pete Evans' chermoula

Pete Evans

Rating: 3 out of 5 stars
Reader ratings (2)
Lamb tagine with saffron and preserved lemon.

Lamb tagine with saffron and preserved lemon

Brigitte Hafner

Rating: 2 out of 5 stars
Reader rating (1)

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Biesmiellah's denningvleis

Rate Biesmiellah's denningvleis:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Biesmiellah's denningvleis with half a star Rate Biesmiellah's denningvleis with 1 star Rate Biesmiellah's denningvleis with 1.5 stars Rate Biesmiellah's denningvleis with 2 stars Rate Biesmiellah's denningvleis with 2.5 stars Rate Biesmiellah's denningvleis with 3 stars Rate Biesmiellah's denningvleis with 3.5 stars Rate Biesmiellah's denningvleis with 4 stars Rate Biesmiellah's denningvleis with 4.5 stars Rate Biesmiellah's denningvleis with 5 stars

Error: Please select your rating for 'Biesmiellah's denningvleis'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September

Cook discussions

Roast pork belly red curry

I made this last night. I had difficulty dealing with the time and amount of heat you need to put ... Read more

Commenter
Jerry
Date and time
19 September