Waterblommetjie Bredie

Ingredient List

Meat

• 1kg lamb knuckles
• 250ml lamb stock

Produce

• 2 garlic cloves
• 1 lemon
• 1 large onion
• 500g potatoes
• 2 carrots
• 1 tin tomatoes

Spices

• 4 cloves
• 20ml coriander seeds
• 2 sprigs of thyme
• Salt and freshly ground black pepper

Other

• 1kg waterblommetjies

Directions

Heat a cast iron or heavy-based pot over medium-high heat and add a glug of oil. Brown the lamb knuckles in batches until golden, then remove and set aside.

In the same pot, sauté the onion, garlic, and spices until the onion is soft. Return the meat to the pot, add the stock, and simmer very gently until the meat begins to soften. Add the tinned tomatoes and transfer to the oven — this gives the stew a lovely depth of colour and flavour.

After about 1 hour, add the waterblommetjies, potatoes, and carrots. Add a little extra stock only if needed — just enough for the vegetables to steam through. You don't want a watery stew.

Before serving, adjust seasoning and finish with a squeeze of lemon juice. Serve on fluffy white rice with a sweet-and-sour cucumber salad or roasted tomatoes on the side.