Waterblommetjie Bredie

Serves 4-6

Preparation time: 30 minutes

Cooking time: 2h20 minutes

INGREDIENTS

  • 1 Kg lamb knuckles
  • salt and pepper
  • Olive oil for frying
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 Tbsp ground coriander
  • 1 cup  white wine
  • 1 cup beef stock
  • 5-6 potatoes, peeled and quartered
  • 300-500g waterblommetjies
  • chopped parsley for serving

Season lamb. Heat a glug of oil in Le Creuset Tagine and brown meat. Remove set aside.

Add onion and garlic and sauté until soft.

Return meat to tagine along with coriander, wine and stock. Season well.

Bake in a preheat oven at 180˚C for 60 minutes. Add potatoes and cook for 60 minutes more.

Add waterblommetjies and cook until tender, about 20 minutes.

Serve garnished with parsley and steamed rice

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