Waterblommetjie Bredie (Water Lily Stew)

Ingredients

• about 910 g Lamb (cubed)
• 500 g Waterblommetjies (water lilies)
• 2 large Onions (chopped)
• 4 medium Potatoes (quartered)
• 4 cups Beef Stock
• 2 tbsp Olive Oil
• 1 tsp Dried Oregano
• 1 tsp Salt
• 1/2 tsp Pepper

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

Instructions

1. 1Rinse the 500 g waterblommetjies thoroughly under cold water and drain them well.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Add the about 910 g lamb cubes in batches, being careful not to overcrowd the pot, and brown them on all sides for about 5-7 minutes per batch until they have a nice crust. Remove the browned lamb from the pot and set it aside on a plate.
3. 3Add the 2 large chopped onions to the same pot and cook over medium heat, about 150°C, stirring occasionally, for 8-10 minutes, or until they are soft and translucent. You should see them become slightly see-through and smell sweet.
4. 4Return the browned about 910 g lamb to the pot with the softened onions. Pour in the 4 cups beef stock, add the 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper. Stir everything together, then bring the mixture to a boil over high heat, about 232.2°C (230°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour. You should see small bubbles rising slowly to the surface.
5. 5Add the 4 medium quartered potatoes and the prepared 500 g waterblommetjies to the pot. Stir them in, cover the pot again, and continue to simmer gently on low heat for another 1 hour. The stew is ready when the lamb is very tender when pierced with a fork, and the potatoes are soft and easily break apart. The potatoes should look cooked through and not hard.
6. 6Serve the Waterblommetjie Bredie hot.

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