Denningvleis with yellow rice

Denningvleis with yellow rice

INGREDIENTS

Denningvleis

• 30ml (2 tbsp) oil
• 3 large onions, sliced
• 5 cloves garlic, crushed
• 5ml (1 tsp) allspice
• 6 whole cloves
• 2 bay leaves
• 1 fresh green chilli, finely chopped
• 10ml (2 tsp) freshly ground black pepper
• 1kg fatty mutton, cut into portions
• 30ml (2 tbsp) seedless tamarind paste
• 250ml (1 cup) boiling water
• 5ml (1 tsp) ground nutmeg
• Salt, to taste

Yellow rice with raisins

• 1 litre water
• 400g (2 cups) uncooked rice
• 10ml (2 tsp) turmeric powder
• 2 sticks cinnamon
• 3 cardamom pods
• Salt and sugar, to taste
• 100g seedless raisins or sultanas
• 30ml (2 tbsp) butter

Method

For the denningvleis, heat the oil in a saucepan and fry the onions until soft. Add the garlic, allspice, cloves, bay leaves, chilli and pepper. Layer the meat on top, cover with a tight-fitting lid and simmer 30-40 minutes. Meanwhile, soak the tamarind in the boiling water and allow to cool. Pour through a sieve, pressing with the back of a spoon. Pour this liquid over the meat and sprinkle with nutmeg. Season and simmer for a further 10-15 minutes.

For the yellow rice, bring the water to the boil in a saucepan. Add rice, turmeric, cinnamon, cardamom pods, salt and sugar. Reduce heat and simmer for 20 minutes, or until the rice is cooked through and all the liquid has been absorbed. Drain in a colander and rinse to remove excess turmeric. Return to the saucepan, add raisins, mix lightly and steam for a further 15 minutes. Add butter and fluff the rice with a fork. Serve warm with the denningvleis. Serves 8