Simple Waterblommetjie Bredie

Herman’s Table • South African Heritage

A straightforward one-pot bredie with tender lamb, potatoes and fresh waterblommetjies—wonderful from a heavy pot on the stove or beside gentle coals.

Ingredients

• 800 g lamb neck or lamb stewing pieces
• 500–750 g fresh waterblommetjies
• 2 tablespoons cooking oil
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 bay leaf
• 250 ml beef or lamb stock
• 4 medium potatoes, peeled and quartered
• 1–2 tablespoons lemon juice
• Additional salt and pepper, if necessary

Method

1. Clean the waterblommetjies. Rinse thoroughly under cold water. Soak in salted water for 20 minutes to remove sand or small insects, then rinse and drain again.
2. Heat the pot. Heat the oil in a large heavy-based pot.
3. Brown the lamb. Brown in batches until it has good colour. Remove temporarily.
4. Soften the aromatics. Cook the onion for about 5 minutes until soft. Add garlic and cook for another minute.
5. Begin the stew. Return the lamb and add salt, pepper, nutmeg, bay leaf and stock.
6. Simmer the meat. Cover and simmer gently for 60–75 minutes, until the meat begins to soften. Add a little water if the pot becomes too dry.
7. Add the vegetables. Place potatoes and waterblommetjies on top. Avoid excess liquid because the waterblommetjies release moisture.
8. Cook until tender. Cover and simmer for another 30–40 minutes.
9. Finish the sauce. Stir gently, add lemon juice and taste for seasoning. If the sauce is thin, simmer uncovered for another 10 minutes.
10. Rest before serving. Allow the bredie to rest for 10 minutes.

Herman’s Table
Cooking with Heart. Serving with Purpose.
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