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The word Denning originated from the Javanese word dendeng, which is water buffalo meat. Here in the Cape (South Africa) though, we use lamb or mutton. It’s uniquely sweet-and-sour taste comes from the addition of tamarind. A true gem of a dish.
Ingredients
  • 45 ml (3 T) oil
  • 4 onions, finely chopped
  • 1 green pepper, finely chopped
  • 1.5 kg lamb or mutton pieces
  • 5 bay leaves
  • 3 cloves garlic, finely chopped
  • 3 whole allspice (pimento)
  • salt and black pepper to taste
  • 45 ml (3 T) tamarind paste stirred into 250 ml (1 C) boiling water and 45 ml (3 T) sugar.
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