Ingredients with Measurements:
- 1 kg lamb, cut into chunks
- 2 cups waterblommetjies (Cape pondweed flowers)
- 2 cups carrots, peeled and sliced
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef or lamb stock
- 1 tablespoon sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
2. Add the onions and garlic and sauté until the onions are translucent.
3. Add the lamb and brown on all sides.
4. Sprinkle the flour over the lamb and stir until the flour is absorbed.
5. Add the beef or lamb stock, sugar, salt, and pepper. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
7. Add the waterblommetjies and carrots to the pot and stir well.
8. Cover the pot and simmer for another hour, or until the lamb is tender and the vegetables are cooked through.
9. Taste and adjust seasoning as needed.
10. Serve hot with rice or bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Beef can be used instead of lamb
- Chicken stock can be used instead of beef or lamb stock
- Other root vegetables such as potatoes or turnips can be used instead of carrots
Variations:
- Add a can of chopped tomatoes for a more tomato-based stew
- Add a tablespoon of curry powder for a spicier flavor
- Add a cup of red wine for a richer flavor
Tips and tricks:
- Browning the lamb before adding the flour will give the stew a richer flavor
- Adding a bit of sugar will help balance the acidity of the tomatoes (if using)
- Simmering the stew for a longer time will make the lamb more tender
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 with a side of rice or bread
- Garnish with fresh herbs such as parsley or thyme
Garnishes:
- Fresh herbs such as parsley or thyme
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Rice or bread
Troubleshooting advice:
- If the stew is too thin, add a bit more flour to thicken it
- If the stew is too thick, add a bit more stock or water to thin it out
Food safety advice:
- Make sure the lamb is cooked through before serving
- Store leftovers in the refrigerator and reheat thoroughly before serving
Food history:
- Waterblommetjiebredie is a traditional South African stew made with waterblommetjies, a type of flower that grows in ponds and rivers in the Western Cape region.
Flavor profiles:
- Savory, rich, and slightly sweet
Serving suggestions:
- Serve hot with rice or bread
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Region: South African