MyKitchen reader Gail Schoonraad gave us this delicious waterblommetjie bredie dish that makes all our South African comfort food dreams come true! ‘This recipe is amazing, because if lamb is pricey that week, you can easily leave it out!’ says Gail.
SERVES 6 // COOKING TIME 1 hour 50 min
400 g lamb neck, cut into chunks
2 tbsp flour
2 tbsp olive oil
2 onions, peeled and chopped
3 cloves garlic, peeled and crushed
400 g tin chopped tomatoes
2 tbsp tomato paste
3 sprigs thyme
1 cup beef stock
500 g waterblommetjies
8 baby potatoes, halved
Handful parsley, chopped
1 lemon, zest and juice
1. Toss the lamb chunks with the flour to coat.
2. Heat the oil in an ovenproof pot over high heat. Cook the lamb in batches (you don’t want to crowd the pot) for 10 minutes, until caramelised. Remove from the pot and set aside.
3. Add the onions and garlic to the pot. Fry for 5 minutes, until softened.
4. Add the chopped tomatoes, tomato paste, thyme, salt and pepper. Fry for 3 minutes.
5. Return the lamb to the pot. Add the beef stock and simmer for 20 minutes.
6. Preheat oven to 180°C.
7. Transfer the pot to the oven and cook for 30 minutes.
8. Add the waterblommetjies, return to the oven and cook for a further 30 minutes.
9. Serve the bredie topped with parsley, lemon zest and lemon juice.
Styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za