Lamb Neck Waterblommetjiebredie

Waterblommetjiebredie (literally meaning water flower stew) is a delicacy deeply rooted in South Africa's Boland culture and is now a sought-after cuisine globally. Paired with lamb neck and simmered in the Alpine Outdoor Collection Round Casserole, this recipe by Lekker Weskus brings a refined culinary experience to the open flame.

• 2kg waterblommetjies
• 1.2kg lamb shoulder
• Peeled baby onions or 2 onions, finely chopped
• 3 garlic cloves, grated
• 3 lemons, juiced
• 500ml lamb or beef stock
• 500ml red or white wine
• 10 baby potatoes, whole or halved
• 4 large carrots, sliced into chunks
• 40ml olive oil
• 4 sprigs thyme
• 30ml salt
• Sea salt and freshly ground black pepper

Cover the waterblommetjies with cold water in a large bowl. Add the salt and soak as needed.

Heat the olive oil in the Alpine Outdoor Round Casserole and brown the meat over high heat.

Remove the lamb from the Casserole.

Add the onions to the Casserole and brown. Once browned, add the carrot chunks.

Lower the heat, then add the wine, lamb or beef stock, baby potatoes and lamb neck.

Add the water, making sure all the ingredients are covered.

Add the thyme and grated garlic.

Cover the Casserole with the lid and simmer slowly until the meat is tender. This should take 45 minutes to an hour.

Add the waterblommetjies and lemon juice.

Cook further over low heat for another 30 minutes, but be careful so the waterblommetjies don't become soggy.

Season with salt and freshly ground black pepper to taste.

Serve with rice or lentils, and enjoy the experience while taking in nature.