Waterblommetjie bredie

5 servings Prep: 15 mins, Cooking: 2 hrs 30 mins
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A mad fusion of flavours taking your tastebuds to new extremes.

By Food24 May 26 2010
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Ingredients (10)

1 onions — large, roughly chopped
800 g lamb — stewing
salt and freshly ground black pepper — to taste
3 potatoes — large, cubed
1/4 cup olives — dried, quartered
1/4 lemon — preserved, finely chopped
3 cup waterblommetjies
1/4 cup wine — red
1/2 cup water
2 lemons — quartered, to serve
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Heat half the oil in a large pot, add onion and saute briefly until starting to soften. Remove and set aside.

Add rest of oil and half of the lamb, searing on both sides.

Remove and repeat with rest of the lamb.

Season to taste with salt and pepper.

Now start layering in your slowcooker (crockpot) – first add the onions, followed by the lamb, potatoes, olives, preserved lemon and waterblommetjies.

Pour in lemon juice, red wine and 1/4 cup water, cover and cook on highest setting for approximately 6 hours, adding more water if necessary.

Alternatively the stew can be cooked in a large pot on the stove top, in which case it’ll take approximately 2 hours on low heat.

Serve warm with rice and fresh lemon quarters to squeeze over.

Sucking on the bones to get to the last little bits of meat is highly encouraged.

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