Description
Traditionally made with lamb or mutton, this is a cozy, flavorful stew you’ll want to try if you can get your hands on fresh waterblommetjies when visiting the Western Cape, South Africa.
Ingredients
Units
Scale
Version 1 – Classic with More Meat
- 1 to 2 kg fresh waterblommetjies
- 1 kg lamb stew meat, cut into chunks
- 30 ml oil
- 3 to 4 garlic cloves, finely chopped
- 2 large onions, finely chopped
- Flour for dusting the meat
- Juice of 2 lemons
- 250 ml beef stock + 250 ml hot water
- Salt and black pepper
- Lemon wedges for serving
Version 2 – Heartier with Potatoes
- 800 g to 1 kg fresh waterblommetjies
- 1.5 kg lamb neck chops
- 6 large potatoes, quartered
- 30 ml oil
- 3 to 4 garlic cloves, finely chopped
- 2 large onions, finely chopped
- Flour for dusting the meat
- Juice of 2 lemons
- 250 ml beef stock + 250 ml hot water
- Salt and loads of black pepper
- Lemon wedges for serving
Choose one of these two versions depending on your preference
Instructions
- Heat the oil in a big pot.
- Dust the lamb with flour and brown it well on all sides. Set it aside.
- In the same pot, cook the onions and garlic until soft and golden.
- Add the meat back into the pot.
- Pour in the stock, lemon juice, salt, and pepper.
- Cover and let it simmer for about an hour, or until the meat is tender.
- Top up with a little hot water if it dries out.
- Gently lay the cleaned waterblommetjies over the meat (and potatoes if using).
- Put the lid back on and let everything steam together for 30 minutes.
- The flowers should be cooked but still hold their shape.
Time To Eat
Serve hot over fluffy white rice with extra lemon wedges on the side.
This dish feeds 4–6 people, depending on how generous you’re feeling.
It’s bold, it’s local, and it’s packed with real flavor, definitely worth a try if you want a taste of South African tradition.
Notes
Created, prepared, tried, and tested by my sister, Suzanna Hugo
