Recipe courtesy of Hawa Hassan
Denningvleis (Sweet-and-Sour Braised Lamb With Tamarind)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 345
- Total Fat
- 36
- Saturated Fat
- 18
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 39
- Sodium
- 123
- Total: 2 hr
- Active: 30 min
Ingredients
1 tablespoon canola oil
2 pounds bone-in lamb shoulder chops or bone-in lamb stew, cut into 2-inch pieces (it’s best to have your butcher do this so they can cut through the bones)
1 teaspoon kosher salt, plus more as needed
1 large yellow onion, finely diced
2 garlic cloves, minced
2 bay leaves
4 whole cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3 tablespoons tamarind paste
2 tablespoons light brown sugar
2/3 cup water
Rice or greens for serving, optional
Directions
- Preheat the oven to 300 degrees F. Warm the oil in a large Dutch oven or other heavy ovenproof pot set over medium heat. Season the lamb generously with salt and cook in the oil, in batches as necessary, until browned on all sides, about 10 minutes per batch. Use a slotted spoon to transfer the browned lamb to a plate and set it aside. Once all the lamb is browned, add the onion and garlic to the empty pot and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the bay leaves, cloves, allspice, nutmeg, tamarind paste, sugar, and water to the pot and stir well to combine. Return the lamb (and whatever juices have collected on the plate) to the pot and stir well to combine. Cover the pot and place it in the oven. Cook until the meat is wonderfully tender, about 1 to 1 1/2 hours. Be sure to uncover the pot and give the mixture a stir halfway through the cooking time. Season the lamb to taste with salt and serve hot.