Waterblommetjie Bredie
A traditional South African lamb stew with tender waterblommetjies (Cape dewberries) that add a subtle tartness. Slow-cooked until the meat is fall-apart tender and the sauce clings to every piece.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 1.5 kg lamb shoulder or neck, cut into 2-inch chunks
- 1 large onion, peeled
- 3 whole potatoes, medium
- 200 g fresh waterblommetjies (or frozen Cape dewberries, thawed)
- 3 whole garlic clove, peeled
- 2 sprigs fresh thyme sprigs
- 1 whole bay leaf
- 500 ml beef or vegetable stock
Instructions
- 1
Pat the lamb chunks dry with a paper towel, pressing firmly on all sides until no visible moisture remains — this helps them brown better.
- 2
Cut the onion in half from root to tip, then place each half cut-side down on the cutting board and slice crosswise into 1/4-inch-thick half-moon pieces.
- 3
Cut each potato lengthwise in half, then place each half flat-side down and cut crosswise into 1/4-inch-thick slices — you should have roughly 12 slices per potato.
- 4
Crush each garlic clove by placing it on the cutting board, laying the flat side of a knife blade on top, and pressing down firmly with the heel of your hand.
- 5
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pot.
- 6
Add one-third of the lamb chunks to the hot oil in a single layer and leave them untouched for 3 minutes until the bottom surface turns deep golden brown.
- 7
Flip each chunk with tongs and cook the other side for 2 minutes until medium golden, then transfer to a clean plate using a slotted spoon.
- 8
Repeat steps 6 and 7 with the remaining two batches of lamb, adding 1 tablespoon of oil before each batch and allowing the pot to reheat for 60 seconds.
- 9
Add the sliced onions to the empty pot and stir once every 15 seconds for 3 minutes until they turn translucent and smell sweet.
- 10
Stir in the crushed garlic and cook for 30 seconds until the smell becomes pungent and sharp — this means the garlic oils have released.
- 11
Return all the browned lamb chunks to the pot, scraping any juices from the plate into the pot as well.
- 12
Pour in 500 ml of stock, then place the thyme sprigs and bay leaf directly into the liquid — do not submerge them fully, let them float.
- 13
Bring the liquid to a gentle simmer over medium heat — you should see small bubbles breaking the surface every 1–2 seconds, not a rolling boil.
- 14
Reduce heat to medium-low, cover the pot with a lid, and simmer for 45 minutes — the lamb should be very tender when pierced with a fork.
- 15
Remove the lid and arrange the potato slices on top of the stew in an overlapping single layer — do not stir them in.
- 16
Cover the pot again and simmer for 20 minutes until the potatoes are fork-tender and the liquid has reduced slightly.
- 17
Scatter the waterblommetjies evenly over the surface and stir gently to distribute them throughout the stew without breaking the potato slices.
- 18
Simmer uncovered for 5 minutes until the waterblommetjies are heated through and their tartness has infused the sauce.
- 19
Remove the pot from heat and fish out the thyme sprigs and bay leaf using tongs — discard them.
- 20
Season with salt and pepper to taste by adding 1/2 teaspoon of salt, stirring, tasting a spoonful, and adding more if needed.
- 21
Ladle the stew into individual bowls, making sure each serving has lamb, potatoes, waterblommetjies, and plenty of the golden-brown sauce.
Tools you’ll need
- large heavy-bottomed pot with lid (at least 5 liters)
- cutting board
- chef's knife
- paper towels
- large skillet or frying pan (optional, for browning lamb)
- tongs
- slotted spoon
- wooden spoon
- small plate
- measuring spoons
- measuring cups
- ladle
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