Ingredients with Measurements:
- 1 kg lamb or mutton, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups waterblommetjies (Cape pondweed), cleaned and trimmed
- 4 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 2 tomatoes, chopped
- 2 cups beef or lamb stock
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add lamb or mutton and cook until browned on all sides, about 5-7 minutes.
3. Add onion and garlic and cook until softened, about 3-5 minutes.
4. Add waterblommetjies, potatoes, carrots, and tomatoes to the pot and stir to combine.
5. Pour in beef or lamb stock and add sugar, salt, black pepper, thyme, and bay leaf.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 hours, or until the meat is tender and the vegetables are cooked through.
7. Serve hot with rice or bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 1-2 hours
5. Temperature:
- Medium-high heat for browning the meat
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 25g
- Protein: 40g
- Fiber: 5g
Substitutions for ingredients:
- Lamb or mutton can be substituted with beef or pork.
- Waterblommetjies can be substituted with green beans or asparagus.
- Beef or lamb stock can be substituted with chicken or vegetable stock.
Variations:
- Add some red wine to the stew for a richer flavor.
- Use different herbs and spices, such as rosemary or cumin, to change the flavor profile.
- Add some chopped bacon or pancetta for extra flavor.
Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove any excess fat from the stew.
- Taste and adjust seasoning as needed.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or individual bowls.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Roasted vegetables, such as carrots, parsnips, and Brussels sprouts.
Troubleshooting advice:
- If the stew is too thick, add more stock or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the meat is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Waterblommetjiebredie is a traditional South African stew made with waterblommetjies, a type of edible pondweed found in the Western Cape region.
Flavor profiles:
- Savory, hearty, and slightly sweet.
Serving suggestions:
- Serve hot with rice or bread.
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Region: South African