Waterblommetjiebredie with Lamb

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 500g (1.1 lb) waterblommetjies, trimmed and cleaned 500g (1.1 lb) waterblommetjies, trimmed and cleaned
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Steamed rice or crusty bread, for serving Steamed rice or crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Return the lamb to the pot and sprinkle with ground coriander, cinnamon, and cloves. Stir well to coat the lamb with the spices.
4. 4.
   Add the trimmed and cleaned waterblommetjies to the pot, followed by the beef or vegetable broth. Season with salt and pepper to taste.
5. 5.
   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 flavors have melded together.
6. 6.
   Serve the Waterblommetjiebredie hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Waterblommetjies — Trim the tough ends of the waterblommetjies and remove any discolored petals. Clean them thoroughly by rinsing under cold water to remove any dirt or debris.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes in a mixture of olive oil, lemon juice, and spices for a few hours before cooking.
• If waterblommetjies are not available, you can substitute them with artichoke hearts for a similar texture and taste.
• Adjust the spices according to your preference. Add more cinnamon for a warmer flavor or increase the cloves for a spicier kick.
• This stew tastes even better the next day as the flavors continue to develop. Consider making it in advance and reheating it for a quick and delicious meal.
• Freeze any leftovers in an airtight container for up to 3 months. Thaw and reheat gently on the stovetop or in the microwave.

Serving advice

Serve the Waterblommetjiebredie in deep bowls, allowing the aromatic steam to waft up. Garnish with fresh herbs such as parsley or cilantro for a pop of color and freshness. Accompany the stew with steamed rice or crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, place a few whole waterblommetjies on top of the stew as a garnish. Sprinkle some ground cinnamon or coriander over the dish for an added touch of elegance. Serve the stew in rustic clay bowls or traditional South African pottery to embrace the cultural heritage.