Dairy-Free Waterblommetjie Bredie

Ingredients

• 2 lbs Lamb Shoulder
• 2 lbs Waterblommetjies
• 2 large Onion
• 4 medium Potatoes
• 2 Carrots
• 4 cups Vegetable Broth
• 2 tbsp Coconut Oil
• 1 tsp Dried Thyme
• 2 Bay Leaves
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Place the 2 lbs Waterblommetjies in a large bowl and cover with cold water. Let them soak for at least 30 minutes, changing the water several times to clean them. After soaking, drain them well.
2. 2Cut the 2 lbs Lamb Shoulder into uniform 1-inch cubes. Peel and chop the 2 large Onions. Peel the 4 medium Potatoes and cut them into 1-inch cubes. Peel the 2 Carrots and slice them into 1/2-inch thick rounds.
3. 3Heat the 2 tbsp Coconut Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Add the 2 lbs Lamb Shoulder cubes and brown them on all sides until they have a nice crust. This should take about 5-7 minutes.
4. 4Add the chopped 2 large Onions to the pot with the lamb. Sauté them with the lamb for 5-7 minutes, stirring occasionally, until they have softened and become translucent.
5. 5Stir in the cubed 4 medium Potatoes, the sliced 2 Carrots, and the drained 2 lbs Waterblommetjies. Mix everything together with the lamb and onions.
6. 6Pour in the 4 cups Vegetable Broth. Add the 1 tsp Dried Thyme, the 2 Bay Leaves, 1 tsp Salt, and 1/2 tsp Black Pepper. Stir to combine all the ingredients.
7. 7Bring the stew to a gentle simmer over medium heat, about 200°F (95°C). Once simmering, reduce the heat to low, cover the pot tightly, and cook for 2 to 2.5 hours. Check occasionally to ensure it is not boiling rapidly. The stew is ready when the lamb is very tender, easily falling apart when poked with a fork, and the potatoes and carrots are fully cooked and soft.
8. 8Remove the 2 Bay Leaves before serving. Serve the Dairy-Free Waterblommetjie Bredie hot. It is delicious served with plain rice or crusty bread.

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