Waterblommetjie Bredie (Cape Water Lily Stew) - Dairy & Nut-Free

Ingredients

• 1500 g Lamb Shoulder
• 500 g Waterblommetjies
• 2 large Onions
• 4 medium Potatoes
• 4 medium Tomatoes
• 4 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Thyme
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

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

Instructions

1. 1Place the 500 g waterblommetjies in a large bowl and cover with cold water. Let them soak for at least 30 minutes, changing the water several times to remove any dirt or grit. Drain well before using.
2. 2Cut the 1500 g lamb shoulder into 5.08 cm pieces. Chop the 2 large onions, 4 medium potatoes, and 4 medium tomatoes into bite-sized pieces.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (190°C / about 190°C). Brown the 1500 g lamb pieces in batches, ensuring not to overcrowd the pot. Once browned, remove the lamb from the pot and set aside.
4. 4Add the chopped 2 large onions to the same pot over medium heat (175°C / 176.7°C). Cook, stirring occasionally, for about 5-7 minutes until they have softened and become translucent.
5. 5Add the chopped 4 medium potatoes and 4 medium tomatoes to the pot with the onions. Cook for another 5 minutes, stirring occasionally.
6. 6Return the browned 1500 g lamb to the pot. Add the drained 500 g waterblommetjies and 4 cups of vegetable broth. Stir in the 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
7. 7Increase the heat to high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 1.5 to 2 hours. The stew is ready when the lamb is very tender when pierced with a fork and the waterblommetjies are cooked through and soft.
8. 8Serve the Waterblommetjie Bredie hot. It pairs well with plain rice or crusty bread.

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