South African · intermediate
South African Cape Malay Braised Lamb Chops With Tamarind And Nutmeg
A historic Cape Malay lamb braise known as Denningvleis, infused with garlic, warm nutmeg, allspice, and a sweet-tangy tamarind gravy.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season lamb chops lightly with salt and black pepper on both sides.
- 02
Heat vegetable oil in a skillet over medium-high heat and sear lamb chops for 3 minutes per side until browned, then transfer chops to a plate.
- 03
Reduce heat to medium, add sliced onions, and cook for 8 minutes until softened and golden brown.
- 04
Stir in minced garlic, ground nutmeg, ground allspice, tamarind paste, and brown sugar, cooking for 2 minutes until aromatic.
- 05
Pour in beef broth and scrape up any browned bits stuck to the bottom of the skillet with a wooden spoon.
- 06
Return lamb chops and accumulated juices to the skillet, cover tightly, turn heat to low, and braise for 35 minutes until tender.
- 07
Uncover and simmer for 5 minutes to allow the tamarind gravy to reduce into a glossy sauce coating the lamb chops.
A LITTLE KITCHEN KNOW-HOW
Sweet and Sour Braising
Combining acid from tamarind with natural sugars and aromatic spices to tenderize meat while building a complex, balanced glaze.
Notes from the kitchen
- Balance the tamarind acidity with a pinch more brown sugar if your tamarind paste is particularly sharp.
- Serve alongside turmeric yellow rice seasoned with cinnamon sticks and raisins.
- Original home-cooking adaptation inspired by South African; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.