Waterblommetjie bredie

The crown of South African stews.
 
recipes waterblommetjies stew

Recipe from: 22 August 2013
Preparation time: 15 min
Cooking time: 2h 25 min
 
 

Ingredients

 
  • 1
    kg
    lamb - knuckles, neck or rib
  • 1
    large onion - chopped
  • 2
    cloves garlic - crushed
  • 30
    ml
    olive oil
  • 20
    ml
    crushed coriander seeds
  • 4
    cloves
  • 1
    kg
    waterblommetjies - cleaned and dirty bits cut off
  • 500
    g
    potatoes - peeled and cubed
  • 250 - 400
    ml
    lamb stock
  • 1
    lemon
  • salt and pepper
Servings: Change Serving
 
 

Method

 
Heat a cast iron or heavy based pot on the stove and add the oil.

As soon as the oil is hot, brown the meat in batches until it has a golden brown color.

Remove the meat from the pot and in the same pot saute the onion, garlic and spices until the onions are soft.

Add the meat and stock to the pot and on a very slow simmer cook the meat until soft.

Put the meat in the oven, because it yields a lovely flavor and color to the final dish.

After about 1 hour, add the waterblommetjies and potatoes to the pot and if it needs more stock, add a little, just enough for the vegetables to steam until cook.

You do not want a watery stew.

When ready to serve, adjust the salt and pepper if needed, add a little lemon juice and serve on fluffy white rice and a sweet and sour cucumber salad on the side!

Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.

 

Read more on: stew  |  seasonal  |  lamb
 

 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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