Waterblommetjiebredie
A fragrant lamb stew with indigenous edible flowers. Follow this simple method to recreate a beloved classic at home.
Ingredientes
- 1 kg cubed lamb shoulder or neck
- 2 cebollas rojas picadas
- 3 dientes de ajo picados
- 1 cucharadita coriander
- 1 cucharadita nutmeg
- 2 cucharadita cayenne pepper
- ¼ taza zumo de limón
- 1½ tazas lamb stock
- 1½ tazas white wine
- 500 g baby potatoes
- 200 g zanahorias
- 1 can apricot halves
- 1½ kg waterblommetjies
- aceite vegetal
- parsley
Instrucciones
- Heat oil in a large saucepan and brown the meat.
- Add the onion, garlic, and spices, sautéing until soft and fragrant.
- Stir in the lemon juice, lamb stock, and wine, then bring the stew to a boil.
- Lower the heat, cover, and simmer slowly for about 90 minutes, or until the meat is tender.
- Add the potatoes, carrots, apricots, and waterblommetjies to the saucepan.
- Continue cooking on low heat for 20-30 minutes, being careful not to overcook the waterblommetjies.
- Season to taste, garnish with fresh parsley, and serve.
