Main Meals


6 to 8
10 minutes
1 hour and 45 minutes

"Denningvleis is a traditional Cape Malay bredie that is made for special occasions and is also one of the oldest Cape Malay recipes. It's sweet and tangy and made with tamarind paste. This recipe has been adapted using vinegar and sugar instead." – Fatima Sydow

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  • 1 T olive oil
  • 2 kgs lamb knuckles
  • 5 medium onions, finely chopped
  • 2 green peppers, finely chopped
  • 3 allspice/pimento
  • 3 bay leaves
  • 2 T minced garlic
  • 1¼ t salt
  • 1 T ground black pepper
  • 1 green chilli, finely chopped
  • 6 T brown spirit vinegar
  • 4 T sugar

1. Heat the olive oil in a large saucepan over medium to high heat. Add the meat and brown well all over. This can be done in two batches – the browner the better.

2. Remove the meat from the pan. Add the onions, green pepper, allspice and bay leaves and fry until brown.

3. Add the garlic, lamb, salt, pepper and chilli and fry for 6–8 minutes, stirring when necessary. The meat and onions should be a dark brown.

4. Add 3 cups hot water to cover the meat and cook over a medium heat until most of the liquid has cooked away, stirring when necessary. Add the vinegar and sugar, stir, then reduce the heat to medium low. Add 2 cups hot water to cover the meat and cook until the meat is fall-off-the-bone tender. Stir when necessary. Serve with buttery mashed potatoes and roasted vegetables.

Cook’s note: If the sauce thickens too much, simply add a little hot water to thin it out a bit. This recipe can be doubled for a larger amount.

Find more South African recipes here. 

Production: Khanya Mzongwana
Photograph: Jan Ras

Fatima Sydow

Recipe by: Fatima Sydow

Fatima made her first 100-litre pot of curry at the age of 16 and has been sharing her popular recipes ever since. She built up a worldwide following with her Facebook page, Cape Malay Cooking with Fatima Sydow and is a cookbook author and TV cook.

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