Waterblommetjiebredie
A fragrant lamb stew with indigenous edible flowers. Follow this simple method to recreate a beloved classic at home.
Ingrédients
- 1 kg cubed lamb shoulder or neck
- 2 chopped red onions
- 3 minced garlic cloves
- 1 tsp coriander
- 1 tsp nutmeg
- 2 tsp cayenne pepper
- ¼ cup lemon juice
- 1½ cups lamb stock
- 1½ cups white wine
- 500 g baby potatoes
- 200 g carrots
- 1 can apricot halves
- 1½ kg waterblommetjies
- vegetable oil
- parsley
Instructions
- 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.
