Waterblommetjie Bredie (Lamb and Water Lily Stew)

Ingredients

• about 910 g Lamb, cubed
• 2 cups Waterblommetjies (fresh or canned)
• 2 large Onions, chopped
• 4 medium Potatoes, peeled and cubed
• 2 tbsp Tomato paste
• 4 cups Beef broth
• 1/2 cup Dried apricots, chopped
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Tapioca starch

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

Instructions

1. 1In a large pot or Dutch oven, brown lamb in olive oil over medium-high heat. Remove lamb and set aside.
2. 2Add onions to the pot and cook until softened, about 5 minutes.
3. 3Stir in tomato paste and cook for 1 minute.
4. 4Return lamb to the pot. Add potatoes, waterblommetjies, beef broth, and dried apricots.
5. 5Bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours, or until lamb is tender.
6. 6Mix tapioca starch with 2 tablespoons of cold water to form a slurry. Stir into the stew during the last 30 minutes of cooking to thicken it.
7. 7Season with salt and pepper to taste.

Substitutions

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