Lamb

Denningvleis (sweet and sour lamb) with roti

Name: Denningvleis (sweet and sour lamb) with roti recipe
Yield: 4
Ingredients: 100g unsalted butter; 1 tsp brown mustard seeds; 2 bay leaves; 2 red onions, finely chopped; 8 curry leaves, plus extra fried to serve; 3 garlic cloves, chopped; 2 tsp mixed spice; 750g lamb mince; 2 1/2 tbs tamarind paste; 1 tbs brown sugar; 2 cups (500ml) beef or chicken stock; 1 cup (250g) frozen peas, thawed; 1/2 cup (80g) roasted almonds, chopped; Thick Greek-style yoghurt, to serve; 2 2/3 cup (400g) plain flour, plus extra to dust; 1 tsp salt flakes; 50g unsalted butter, melted, plus extra to fry; 1 cup (250ml) water, at room temperature

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by Warren Mendes

delicious. team

Jun 08, 2021

“This is a quicker version of Denningvleis, using mince instead of slow cooking lamb. Serve with peas and roti, just like a Cape Malay curry.”

100g unsalted butter
1 tsp brown mustard seeds
2 bay leaves
2 red onions, finely chopped
8 curry leaves, plus extra fried to serve
3 garlic cloves, chopped
2 tsp mixed spice
750g lamb mince
2 1/2 tbs tamarind paste
1 tbs brown sugar
2 cups (500ml) beef or chicken stock
1 cup (250g) frozen peas, thawed
1/2 cup (80g) roasted almonds, chopped
Thick Greek-style yoghurt, to serve

Roti

2 2/3 cup (400g) plain flour, plus extra to dust
1 tsp salt flakes
50g unsalted butter, melted, plus extra to fry
1 cup (250ml) water, at room temperature

Method

1.

For the roti, combine all the ingredients in the bowl of a stand mixer with the dough hook and and knead for 6-8 minutes until smooth. Wrap in lightly oiled baking paper and rest for 20 minutes. Divide into 8 pieces on a lightly floured surface then roll each out as thin as possible, dusting with extra flour so it doesn’t stick. Heat extra butter in a non-stick frypan over medium-high heat. In batches, cook roti for 2 minutes each side or until golden and cooked through.
2.

To make the curry, melt the butter in a saucepan over medium heat with the mustard seeds and bay. Add the onion and cook for 6-8 minutes until softened and starting to brown. Add the garlic and mixed spice, and cook for 1 minute until fragrant then add the mince and cook for 10 minutes or until it starts to catch and caremalise. Add the tamarind and brown sugar, and cook for a further 4-5 minutes then add stock, season and cook for 15 minutes over medium-low heat or until liquid has reduced. Stir the peas through then remove from heat. Top with almonds.
3.

Serve the lamb with roti, yoghurt and extra fried curry leaves.