1 large slice onion
Oil – sunflower or VOO
Crushed store bought garlic – a lot
Spices: Salt, BBQ/Steak & Chops, Basil, Rosemary
8 lamb shoulder chops, you can use less, but we love our meat, and use a lot
250ml white wine
500g baby potatoes (optional)
5 tins of waterblommetjies (We use tinned waterblommetjies as we do not get fresh waterblommetjies in Canada). Its a typical Western Cape, South African product. We used to go to the farm and wade in the ponds and pick it ourselves.
Should you use fresh waterblommetjies, you will have to add this sooner, as it need to be cooked till soft. Try to get the young blommetjies, those with the white tips, as they’re softer and better to use.
Slice onion and fry in oil in a large pot. Set aside.
In the same pot, fry the chops in 2-3 batches, and add spices to taste. Fry it in single layers. Set aside with the onions, till all chops fried.
The base of the pot must be a bit ‘burned’ as this provides a lot of the flavor.
Once all chops fried, add everything back in the pot, with only ½ the onions.
Top with boiling water and add wine. You will need to add enough water together with the wine to cover the meat.
Cover your pot and cook for ± 1 hour till meat tender.
Remove lid and continue to cook, as you want to reduce most of the liquid. In total approximately 2 hours.
In the meantime, cook the potatoes in boiling water till soft, and remove skin and set aside.
About 20 minutes before done (if you use tinned waterblommetjies), add ½ the potatoes and the remainder of the onions and cook further for another 10-15 minutes.
Add the remainder of the potatoes and tinned waterblommetjies to the pot and cook till well heated.
Serve on white rice and Enjoy!!
Source: Own creation
Prepared, tried and tested by: The Recipe Hunter (Cook & Enjoy)