Biesmiellah's denningvleis

Name: Biesmiellah's denningvleis
Cook time: 30 min
Cuisine: African
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

Travel and Leisure magazine

October 18, 2011

Biesmiellah's denningvleisTravel and Leisure Magazine

Time:< 30 mins

A wonderfully rich dish.

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.

The best recipes from Australia's leading chefs straight to your inbox.