Editorial sample recipeSouth Africanintermediatedairy-freehalal

South African Cape Malay Braised Lamb Chops With Tamarind And Nutmeg

Name: South African Cape Malay Braised Lamb Chops With Tamarind And Nutmeg
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: South African
Ingredients: 1.5 lb bone-in lamb chops, trimmed of excess fat; 2 tbsp vegetable oil; 2 cup yellow onions, thinly sliced; 4 piece garlic cloves, minced; 2 tbsp tamarind paste; 1 tbsp brown sugar; 0.5 tsp ground nutmeg; 0.5 tsp ground allspice; 1.5 cup halal beef broth

A historic Cape Malay lamb braise known as Denningvleis, infused with garlic, warm nutmeg, allspice, and a sweet-tangy tamarind gravy.

Prep: 15 min
Cook: 50 min
Total: 65 min

Technique to learn

Sweet and Sour Braising

Combining acid from tamarind with natural sugars and aromatic spices to tenderize meat while building a complex, balanced glaze.

Instructions

Step 1: Season lamb chops lightly with salt and black pepper on both sides.
Step 2: 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.
Step 3: Reduce heat to medium, add sliced onions, and cook for 8 minutes until softened and golden brown.

Step 4: Stir in minced garlic, ground nutmeg, ground allspice, tamarind paste, and brown sugar, cooking for 2 minutes until aromatic.

Step 5: Pour in beef broth and scrape up any browned bits stuck to the bottom of the skillet with a wooden spoon.

Step 6: Return lamb chops and accumulated juices to the skillet, cover tightly, turn heat to low, and braise for 35 minutes until tender.

Step 7: Uncover and simmer for 5 minutes to allow the tamarind gravy to reduce into a glossy sauce coating the lamb chops.

Cooking tips

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.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in