Waterblommetjie Bredie (Lamb and Water Lily Stew)

Ingredients

• 2 lbs Lamb shoulder, cubed
• 1 lb Waterblommetjies (water lily buds)
• 2 large Onions, chopped
• 4 medium Potatoes, peeled and quartered
• 2 large Tomatoes, chopped
• 2 cloves Garlic, minced
• 2 tablespoons Vegetable oil
• 2 cups Beef broth
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Measure the 2 lbs of lamb shoulder, cubed, and place in a large bowl. Measure the 1 lb of waterblommetjies (water lily buds) and place them in a separate bowl. Cover the waterblommetjies with cool water and let them soak for 30 minutes to remove any dirt and grit. Drain the waterblommetjies and set aside.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (375°F / 190°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, carefully add the 2 lbs of lamb shoulder cubes. Brown the lamb on all sides, which should take about 5-7 minutes. Use tongs to remove the browned lamb from the pot and set it aside on a plate.
3. 3Add the 2 large onions, chopped, to the same pot. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Add the 2 cloves of garlic, minced, and cook for 1 minute more until fragrant, stirring constantly.
4. 4Return the 2 lbs of browned lamb to the pot with the onions and garlic. Add the 2 large tomatoes, chopped, the 2 cups of beef broth, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together.
5. 5Increase the heat to high and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes to 2 hours. The lamb should be very tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Add the 4 medium potatoes, peeled and quartered, and the drained 1 lb of waterblommetjies to the pot. Stir to combine. Cover the pot again and continue to simmer for another 30 minutes, or until the potatoes are fork-tender and the waterblommetjies are cooked through. The stew should be thick and fragrant.
7. 7Serve the Waterblommetjie Bredie hot.

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