Cape Malay mutton braise (Denningvleis) on yellow rice
These recipes are of Cape Malay origin. Both are considered heritage South African dishes.
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Loading... Ingredients
- 30 ml (2 tbsp) oil
- 3 large onions, sliced
- 5 plump cloves garlic, crushed
- 5 ml (1 tsp) allspice
- 6 whole cloves
- 2 bay leaves
- 1 green chilli, finely chopped
- 10 ml (2 tsp) black pepper, freshly ground
- 1 kg fatty mutton, cut into portions
- 30 ml (2 tbsp) seedless tamarind
- 250 ml (1 cup) boiling water
- 5 ml (1tsp) ground nutmeg
- Salt to taste
- Cooking time: 30 minutes
- 1 litre (4 cups) water
- 500 ml (2 cups) Spekko Long Grain Parboiled Rice
- 10 ml (2 tsp) turmeric
- 2 cinnamon sticks
- 3 cardamom pods
- 175 ml (¾ cup) seedless raisins or sultanas
- 30 g (2 tbsp) butter
- salt and sugar to taste
Yellow rice with raisins
Method
- In a large saucepan heat oil and fry onions until soft. Add garlic, allspice, cloves, bay leaves, chilli and pepper.
- Layer meat on top of onions. Close saucepan with tight-fitting lid and allow to simmer for 30-40 minutes.
- Soak tamarind in boiling water. Allow to cool. Pour through a sieve pressing all spices with a back of a spoon.
- Pour tamarind liquid over meat and sprinkle with nutmeg. Season to taste and simmer for a further 10-15 minutes or until the meat is soft. Serve over Yellow rice and raisins.
- Stewing lamb on the bone instead of mutton can be used.
- In a large saucepan bring water to the boil and add Spekko Long Grain Parboiled Rice, turmeric, cinnamon, cardamom pods, salt and sugar.
- Turn down heat and simmer gently for 20 minutes or until the rice is cooked through and all the liquid has been absorbed.
- Pour the rice into a colander and rinse under running water to remove excess turmeric. Return to the saucepan.
- Add raisins or sultanas and mix in lightly. Steam gently for a further 15 minutes. Add butter and fluff the rice with a fork. Serve warm.
- Yellow rice goes well with lamb stews or roasts.
- Traditional bobotie is also served with yellow rice.
From the Spekko kitchen
Yellow rice with raisins
From the Spekko kitchen