Waterblommetjie Bredie (Cape Water Lily Stew)

Ingredients

• about 910 g Lamb Shoulder
• about 910 g Waterblommetjies (Cape Water Lilies)
• 2 large Onions
• 4 medium Potatoes
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 tablespoon Dried Coriander
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g Waterblommetjies (Cape Water Lilies) in a large bowl and cover with cold water. Let them soak for at least 30 minutes to remove any dirt or sand, then drain them well.
2. 2Cut the about 910 g Lamb Shoulder into bite-sized pieces, about 2.54 cm cubes.
3. 3Heat the 2 tablespoons Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
4. 4Add the 2 large Onions, chopped, to the pot and cook, stirring occasionally, for 5-7 minutes, or until they are softened and translucent.
5. 5Add the about 910 g Lamb Shoulder pieces to the pot and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.
6. 6Add the drained about 910 g Waterblommetjies (Cape Water Lilies) and the 4 medium Potatoes, peeled and cut into 2.54 cm chunks, to the pot.
7. 7Pour in enough water to just cover all the ingredients in the pot. Add the 2 tablespoons Lemon Juice, 1 tablespoon Dried Coriander, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper.
8. 8Bring the mixture to a gentle simmer over medium heat (177°C / 175°C), then reduce the heat to low, cover the pot tightly, and cook for at least 2 hours, or until the lamb is very tender and easily pulls apart with a fork. The waterblommetjies should be tender and cooked through.

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