Waterblommetjie bredie

Name: Waterblommetjie bredie
Yield: 6 servings
Cuisine: Boil
Ingredients: 500.00 g waterblommetjies; 2.00 kg lamb of mutton, neck; 15.00 ml flour cake; 15.00 ml oil; 2.00 onion; 300.00 g spinach chopped; 250.00 ml stock meat; 10.00 ml salt; 30.00 ml lemon juice

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

500.00 g	waterblommetjies
2.00 kg	lamb — of mutton, neck
15.00 ml	flour — cake
15.00 ml	oil
2.00	onion
300.00 g	spinach — chopped
250.00 ml	stock — meat
10.00 ml	salt
30.00 ml	lemon juice

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Method:

1. Wash the waterblommetjies thoroughly, and soak in salt water for 30 minutes. Remove stems.
2. Roll meat in cake flour, then brown in heated cooking oil. Add onions and sauté until transparent.
3. Add lemon juice, 200 g waterblommetjies, meat stock, salt and pepper. Reduce heat, cover with lid and simmer for 1 to 1 1/2 hours or until meat is almost tender.
4. Add rest of the waterblommetjies and the chopped spinach, and simmer for 30 minuets. Replenish with a little meat stock if necessary.
A few small potatoes can be added as an extra.