Dairy-Free Waterblommetjie Bredie (Stew)

Ingredients

• 1.5 kg Lamb Shoulder
• 500 g Waterblommetjies
• 2 large Onion
• 4 medium Potatoes
• 4 medium Tomatoes
• 3 cloves Garlic
• 2 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. 1If you are using preserved 500 g Waterblommetjies, place them in a bowl and cover with cold water for 30 minutes to remove excess salt. After soaking, drain them and rinse them well.
2. 2Place a large heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1.5 kg Lamb Shoulder cubes in batches, making sure not to overcrowd the pot. Brown the lamb on all sides, which should take about 5-7 minutes per batch. Remove the browned lamb from the pot and set aside.
3. 3Add the 2 large Onions, chopped, and the 3 cloves Garlic, minced, to the same pot. Cook, stirring occasionally, for 5-7 minutes, or until the onions are softened and translucent.
4. 4Return the browned lamb to the pot. Add the 4 medium Tomatoes, chopped, the 4 medium Potatoes, cut into 1-inch cubes, and the 2 cups of Vegetable Broth. Stir everything together. Increase the heat to high and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours. Stir occasionally. The lamb is done when it is very tender and easily pulls apart with a fork. The internal temperature of the lamb should reach 195°F (90°C).
6. 6During the last 30 minutes of simmering, add the prepared 500 g Waterblommetjies to the pot. Stir them in gently. Continue to simmer, covered, until the waterblommetjies are tender.
7. 7Season the stew with the 1 teaspoon of Salt and the 0.5 teaspoon of Pepper. Stir well. Serve the Dairy-Free Waterblommetjie Bredie hot.

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