Waterblommetjiebredie

Ingredients

Instructions

1. 1

   Pat the lamb dry. Slice the onion, chop the garlic, peel-seed-chop the tomato, roughly chop the sorrel, and rinse the waterblommetjies thoroughly to remove grit. Season the lamb all over with most of the salt and the black pepper, then dust lightly with the flour. This thin coating helps the stew body thicken quickly within the shorter cooking time.

2. 2

   Heat a heavy casserole over medium-high heat and add the oil. Brown the lamb in 2 batches for 2-3 minutes per batch, turning to colour several sides without steaming it. Remove to a plate; good browning is essential for a deep, traditional bredie flavour.

3. 3

   Lower the heat to medium. Add the onion to the pot and cook for 5 minutes, stirring and scraping up the browned bits, until softened and lightly golden. Add the garlic and cook for 30 seconds, just until fragrant; do not let it brown or it will taste bitter.

4. 4

   Add the chopped tomato, bay leaf, and thyme, then return the lamb and any juices to the pot. Pour in the wine and simmer briskly for 2 minutes to cook off the raw alcohol and reduce slightly.

5. 5

   Add the stock and bring to a gentle simmer. Cover partially and cook over low heat for 25 minutes, stirring once or twice, until the lamb is nearly tender when pierced with a knife. If it is still firm, give it another 5 minutes before adding the flowers.

6. 6

   Add the waterblommetjies and the remaining salt, cover again, and simmer gently for 10 minutes. The flowers should soften but still hold their shape, and their slightly tangy flavour should infuse the broth.

7. 7

   Stir in the sorrel and cook uncovered for 2 minutes until just wilted. Off the heat, remove the bay leaf and thyme sprigs, then swirl in the lemon juice and cold butter for a glossy finish and brighter acidity. Taste and adjust seasoning if needed.

8. 8

   Let the bredie rest for 5 minutes before serving. Spoon into warm bowls and serve with steamed rice, mashed potatoes, or crusty bread if desired.

Nutrition per serving

Notes

• •Traditional Waterblommetjiebredie is often cooked longer, but using trimmed shoulder in small cubes and keeping the simmer gentle gives excellent results in about 1 hour.
• •If your waterblommetjies are very mature, trim any tough stems and increase their cooking time by 3-5 minutes.
• •Sorrel reinforces the natural tartness associated with the dish; if unavailable, a very small extra squeeze of lemon can help, though the flavour will be less authentic.
• •A wide, heavy pot encourages reduction and concentration without boiling the lamb aggressively.

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