How to Make Denningvleis
This one-pot tamarind braised lamb is sweet and sour in all the right ways 😋 (And it's one of those dishes that tastes even better the next day!)
Today, I'm going to be making a sweet and sour braised lamb with tamarind. This recipe was inspired by the people of South Africa. Lamb is used often in stews, in kebab, is eaten everyday. So, I'll brown this on both sides for about 5 minutes and then put it to the side and then get our aromatics going. I've got a yellow onion and a few garlic cloves. What really does make this dish special is that you're using just one skillet or one, one dutch oven the whole time. You know, tamarind is a fruit that is tangy and a little sweet and you know what? This is a recipe that works well if you double it. If you make it in a big batch and it gets better as the days go. So tender. This is incredible.