Description
This stew has all the comforting flavours of home, especially if you grew up around Western Cape waterblommetjie season. Since I’m in Canada now, I use tinned waterblommetjies, fresh ones are like gold and not available in Canada, and honestly, the tinned version works just fine when you treat it right. The lamb shoulder chops soak up all those warm, slightly smoky flavours from the browned pot base, and the stew tastes even better the next day.
Ingredients
Units
Scale
- 1 large slice of onion (you can add a bit more if you’re like me and love onion)
- 2-3 tbsp sunflower oil or VOO (vegetable oil)
- 2 tbsp crushed store-bought garlic (or more, I never count garlic precisely)
- 1 tsp salt (adjust to taste)
- 1 tsp BBQ/Steak & Chops spice
- 1 tsp dried basil
- 1 tsp dried rosemary
- 8 lamb shoulder chops (you can use fewer, but honestly… more meat = better stew)
- 250 ml white wine
- 500 g baby potatoes (optional, but I always add them because they soak up flavour)
- 5 tins waterblommetjies (tinned is perfect if you can’t get fresh)
- Boiling water (enough to cover the meat)
Instructions
- Slice the 1 large onion and fry it in 2–3 tbsp oil in a big pot until soft and lightly golden. Scoop it out and set aside.
- In the same pot, start frying your 8 lamb shoulder chops in batches. Don’t overcrowd them.
- Sprinkle each batch with salt, BBQ/Steak & Chops spice, basil, rosemary, and a spoon of crushed garlic while frying. Brown them properly, this is where the flavour builds.
- Let the bottom of the pot get a little darkened (not fully burned, but that lovely, caramelized layer). That’s your flavour jackpot.
- Once all the chops are browned, add them back into the pot along with only half the fried onions. Save the rest for later.
- Pour in 250 ml of white wine, then add enough boiling water to cover the meat completely.
- Cover the pot and simmer for about 1 hour, until the lamb is soft and falling off the bone.
- Remove the lid and let it simmer uncovered for another hour or so, allowing the liquid to reduce and deepen in flavour.
- While that simmers, boil the 500g baby potatoes separately until soft. Peel and set aside.
- About 20 minutes before your stew is fully reduced, add half of the potatoes and the remaining onions. Let it cook another 10–15 minutes.
- Finally, add the remaining potatoes and all 5 tins of waterblommetjies (drained). Let everything heat through gently.
- Serve your stew over fluffy white rice. Enjoy every warm, homey spoonful.
Notes
Created, Prepared, Tasted, and Tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
