South African
Waterblommetjiebredie
A Cape winter bredie of lamb slowly cooked with waterblommetjies, potatoes, onion, and a bright touch of lemon. The stew is gentle and savoury, with the waterblommetjies holding their tender, slightly earthy bite.
Watch it madeFatima Sydow Cooks · 5:41
Ingredients
- Fresh waterblommetjies350g
- Lamb neck or rib pieces500g
- Potatoes, peeled and quartered300g
- Onion, finely chopped1 medium
- Garlic, crushed1 clove
- Sunflower oil or lamb fat1 tbsp
- Salt1 tsp, plus extra for soaking
- White pepper1/2 tsp
- Whole cloves2
- Bay leaf1
- Lemon juice or suuringsuur1 1/2 tbsp
- Sugar1/2 tsp
- Water or light lamb stock1 1/2 cups
Method
- Trim any dark or tough ends from the waterblommetjies, then soak them in cold salted water for 15 minutes.
- Rinse the waterblommetjies well under running water and drain them.
- Heat the oil or lamb fat in a heavy pot over medium-high heat.
- Brown the lamb pieces on all sides, then lift them out onto a plate.
- Add the onion to the same pot and cook until soft and lightly golden.
- Stir in the garlic for 30 seconds, then return the lamb to the pot.
- Add the salt, white pepper, cloves, bay leaf, and water or stock.
- Cover and simmer gently for 1 hour, adding a splash more water only if the pot becomes dry.
- Place the potatoes over the lamb, then place the drained waterblommetjies on top.
- Sprinkle over the lemon juice and sugar, cover, and simmer gently for 35 to 45 minutes until the lamb, potatoes, and waterblommetjies are tender.
- Shake the pot occasionally instead of stirring hard so the waterblommetjies stay mostly whole.
- Taste and adjust with a little more salt or lemon juice before serving.
Common questions
Can I substitute waterblommetjies if I can't find them fresh?
Yes, but the flavor changes. Use young green beans, green asparagus tips, or tender artichoke hearts for a similar green vegetable texture. Add them near the end so they stay intact and don’t overcook.
How long should I cook the lamb before adding the potatoes and waterblommetjies?
Simmer the browned lamb for about 1 hour first, covered, until it starts becoming tender. Then add the potatoes and drained waterblommetjies and cook another 35 to 45 minutes until everything is soft.
What are the most common mistakes when making waterblommetjiebredie?
Overstirring is a big one, because it breaks the waterblommetjies. Also avoid boiling hard, which toughens the lamb and can make the broth cloudy. Keep the simmer gentle and only add a little water if needed.
How should I store leftovers, and can I freeze them?
Cool the bredie quickly, then refrigerate in a covered container for up to 3 days. It can be frozen for about 2 months, though the potatoes may soften more after thawing. Reheat gently to avoid breaking the meat and vegetables.
What should I serve with waterblommetjiebredie?
Serve it with rice, samp, or crusty bread to soak up the broth. A simple green salad or atchar works well on the side. It’s best served hot, with the lamb and potatoes still holding their shape.