Chifa-style Denningvleis

Ingredients

In this Chifa-style adaptation of Denningvleis, we incorporate Peruvian-Chinese flavors and ingredients to create a unique fusion dish. The original South African Denningvleis typically uses lamb, vinegar, and spices like cloves and cinnamon. However, in this recipe, we infuse the stew with Chifa spices such as soy sauce, ginger, and garlic, giving it an Asian twist. The addition of vegetables like carrots and potatoes adds more depth and texture to the dish, enhancing the overall flavor profile. We alse have the original recipe for Denningvleis, so you can check it out.

• 1.5 kg (3.3 lbs) lamb, cut into chunks 1.5 kg (3.3 lbs) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 4 carrots, peeled and sliced 4 carrots, peeled and sliced
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 4 cups (950 ml) beef or vegetable broth 4 cups (950 ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 38g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Return the lamb to the pot and add the soy sauce, tomato paste, ground cumin, ground coriander, paprika, and turmeric. Stir well to coat the lamb with the spices.
4. 4.
   Add the sliced carrots and cubed potatoes to the pot. Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
7. 7.
   Serve the Chifa-style Denningvleis hot with fluffy rice to soak up the flavorful broth.

Treat your ingredients with care...

• Lamb — For the best results, choose boneless lamb shoulder or leg cuts. Trim any excess fat before cutting into chunks.
• Ginger — Use fresh ginger for its vibrant flavor. Peel the ginger root before grating it into the stew.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to control the saltiness of the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• Marinating the lamb in the spice mixture overnight will intensify the flavors.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.

Serving advice

Serve the Chifa-style Denningvleis with a side of fluffy rice to soak up the flavorful broth. Garnish each serving with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Chifa-style Denningvleis in a deep serving dish, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped cilantro on top for an appealing garnish.