Icelandic Waterblommetjiebredie

Ingredients

The Icelandic Waterblommetjiebredie differs from the original South African dish in terms of ingredients and flavor profiles. While the original recipe uses waterblommetjies (water lilies) as a key ingredient, the Icelandic adaptation replaces them with a combination of root vegetables such as potatoes, carrots, and turnips. Additionally, the use of traditional Icelandic herbs like thyme and dill adds a distinct flavor to the stew, giving it an Icelandic twist. We alse have the original recipe for Waterblommetjiebredie, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 turnip, peeled and diced 1 turnip, peeled and diced
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent.
3. 3.
   Add the carrots, potatoes, and turnip to the pot. Stir well to combine.
4. 4.
   Return the browned lamb to the pot and pour in the lamb or vegetable broth.
5. 5.
   Sprinkle the dried thyme and dill over the stew. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
7. 7.
   Serve the Icelandic Waterblommetjiebredie hot, garnished with fresh dill if desired.

Treat your ingredients with care...

• Lamb — For a more tender and flavorful stew, choose lamb shoulder or leg cuts. Trim any excess fat before cubing the meat.
• Dried thyme and dill — If you prefer a stronger herbal flavor, you can use fresh thyme and dill instead of dried. Double the amount of fresh herbs called for in the recipe.

Tips & Tricks

• For a richer flavor, you can brown the lamb cubes in batches instead of all at once.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Serve the Icelandic Waterblommetjiebredie with a side of Icelandic rye bread for a traditional touch.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to adjust the seasoning according to your taste preferences.

Serving advice

Serve the Icelandic Waterblommetjiebredie in deep bowls, accompanied by a slice of Icelandic rye bread. Garnish with fresh dill for an extra burst of flavor.

Presentation advice

To enhance the presentation, sprinkle some fresh dill over the stew just before serving. The vibrant green color of the dill will add a pop of freshness to the dish.