Denningvleis with Yellow Rice

Ingredients

• 2 lbs (900g) lamb, cut into cubes 2 lbs (900g) lamb, cut into cubes
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 1 cup (150g) dried apricots and raisins, mixed 1 cup (150g) dried apricots and raisins, mixed
• Salt and pepper to taste Salt and pepper to taste
• For the Yellow Rice: For the Yellow Rice:
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (960ml) water 4 cups (960ml) water
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons butter 2 tablespoons butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, onions, garlic, vegetable oil, vinegar, brown sugar, cinnamon, cloves, coriander, salt, and pepper. Mix well to ensure the lamb is evenly coated. Allow the lamb to marinate for at least 1 hour, or overnight for best results.
2. 2.
   Heat a large pot or Dutch oven over medium heat. Add the marinated lamb and cook until browned on all sides.
3. 3.
   Pour in the beef or vegetable broth and add the dried apricots and raisins. Bring to a simmer, then reduce the heat to low. Cover the pot and let the stew cook for 2-3 hours, or until the lamb is tender and the flavors have melded together.
4. 4.
   While the stew is cooking, prepare the yellow rice. In a separate pot, bring the water to a boil. Add the rice, turmeric, salt, and butter. Stir well, then reduce the heat to low and cover the pot. Let the rice simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender.
5. 5.
   Serve the Denningvleis hot, alongside the fragrant yellow rice. Enjoy the rich flavors and comforting aromas of this traditional South African dish.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cubing the meat.
• Dried apricots and raisins — Soak the dried fruit in warm water for 10 minutes before adding them to the stew. This will help them plump up and become more tender.

Tips & Tricks

• For an extra burst of flavor, add a tablespoon of apricot jam to the stew during the last 30 minutes of cooking.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with a little water to make a slurry. Stir it into the stew during the last 10 minutes of cooking to thicken the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Denningvleis with a generous portion of yellow rice on the side. Garnish with fresh cilantro or parsley for a pop of color. This dish pairs well with a simple green salad or steamed vegetables.

Presentation advice

To make the dish visually appealing, arrange the Denningvleis in the center of a large serving platter and surround it with a ring of yellow rice. Sprinkle some chopped fresh herbs over the stew for an added touch of freshness.