How to Make Denningvleis (Sweet-and-Sour Braised Lamb with Tamarind) | Hawa at Home

This one-pot tamarind braised lamb is sweet and sour in all the right ways 😋 (And it's one of those dishes that tastes even better the next day!) Get the recipe ▶ https://foodtv.com/3iWBf6g Subscribe to Food Network ▶ http://foodtv.com/YouTube About the Show: Hawa Hassan shares how to make some of her favorite African dishes from her cookbook, In Bibi's Kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Denningvleis (Sweet-and-Sour Braised Lamb with Tamarind) Level: Easy Total: 2 hr Active: 30 min Yield: 4 servings Ingredients 1 tablespoon canola oil 2 pounds bone-in lamb shoulder chops or bone-in lamb stew, cut into 2-inch pieces (it’s best to have your butcher do this so they can cut through the bones) 1 teaspoon kosher salt, plus more as needed 1 large yellow onion, finely diced 2 garlic cloves, minced 2 bay leaves 4 whole cloves 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 3 tablespoons tamarind paste 2 tablespoons light brown sugar 2/3 cup water Rice or greens for serving, optional Directions Preheat the oven to 300 degrees F. Warm the oil in a large Dutch oven or other heavy ovenproof pot set over medium heat. Season the lamb generously with salt and cook in the oil, in batches as necessary, until browned on all sides, about 10 minutes per batch. Use a slotted spoon to transfer the browned lamb to a plate and set it aside. Once all the lamb is browned, add the onion and garlic to the empty pot and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the bay leaves, cloves, allspice, nutmeg, tamarind paste, sugar, and water to the pot and stir well to combine. Return the lamb (and whatever juices have collected on the plate) to the pot and stir well to combine. Cover the pot and place it in the oven. Cook until the meat is wonderfully tender, about 1 to 1 1/2 hours. Be sure to uncover the pot and give the mixture a stir halfway through the cooking time. Season the lamb to taste with salt and serve hot. Adapted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #HawaHassan #HawaAtHome #FoodNetwork #Denningvleis How to Make Denningvleis | Hawa at Home | Food Network https://youtu.be/gmy6xNQb8Jg