Soak the waterblommetjies in slightly salted water.
In the meantime, brown the meat in some olive oil over medium heat, gently spicing with salt and pepper as you go.
If your pot is not big enough to fit all the meat at once, brown it in batches.
Remove the browned meat from the pot and set aside.
Add the onion to the same pot and cook until soft, adding a little more oil if needed, then add the glass of white wine and allow to briefly bubble up.
Reduce the heat and add the browned meat.
Sprinkle half the chopped garlic and lemon zest over the meat, add the juice of 1 lemon and cover.
Allow to gently simmer for at least two hours, adding boiling water as you go.
There should be plenty of cooking liquid throughout - be sure to add water when it looks too dry.
After two hours, test the meat for tenderness - it should just start to become fall-off-the-bone soft. If not, continue to simmer a little while longer.
Once the meat is tender, add the potatoes to form a layer on top of the meat.
Season with salt and pepper, cover the pot and allow the potatoes to steam for approximately 20 minutes, or until cooked - do not stir.
Once the potatoes are just cooked, add the waterblommetjies as final layer, sprinkling the remaining lemon zest and garlic over it, and adding the rest of the lemon juice.
Cover and allow the waterblommetjies to steam for approximately 15 minutes, or until just tender.
Be careful not to overcook the waterblommetjies as they will become mushy.
Finally, give a gentle stir to bring all the ingredients together, taking care not to let the waterblommetjies and potatoes disintegrate.
Add about 1 teaspoonful of grated nutmeg.
Taste for seasoning, adding lemon juice, salt and pepper to taste.
Serve with steamed rice, some roasted pumpkin for colour and sweetness, and gremolata to taste.
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