Waterblommetjie Bredie (Cape Water Lily Stew)

Ingredients

• 1.5 kg Lamb shoulder, cubed
• 500 g Waterblommetjies (Cape water lily buds), cleaned
• 2 large Onions, chopped
• 4 medium Potatoes, peeled and quartered
• 2 medium Carrots, sliced
• 2 cups Beef broth
• 1 tsp Dried thyme
• 1 piece Bay leaf
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat, about 325°F (163°C). Add the 2 tablespoons of olive oil.
2. 2Carefully add about half of the 1.5 kg lamb shoulder cubes to the hot oil. Brown the lamb on all sides for about 3-4 minutes per batch. Use tongs to remove the browned lamb from the pot and set it aside on a plate. Repeat with the remaining lamb cubes, then return all browned lamb to the pot.
3. 3Add the 2 large onions, chopped, to the pot with the lamb. Cook, stirring occasionally, for about 5 minutes, or until the onions begin to soften and turn translucent.
4. 4Add the 4 medium potatoes, peeled and quartered, and the 2 medium carrots, sliced, to the pot. Pour in the 2 cups of beef broth. Stir in the 1 teaspoon of dried thyme, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything to combine.
5. 5Increase the heat to medium-high and bring the liquid in the pot to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 1 hour. The liquid should be bubbling very gently.
6. 6Add the 500 g waterblommetjies, cleaned, to the pot. Stir them into the stew. Replace the lid and continue to simmer for another 1 hour, or until the lamb is very tender and the potatoes and carrots are cooked through. The waterblommetjies should be tender and have a slightly softened texture.
7. 7Before serving, carefully locate and remove the 1 bay leaf from the pot. Discard the bay leaf.
8. 8Serve the Waterblommetjie Bredie hot.

Related Guides