Waterblommetjie Bredie


Serves 4-6

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  • 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


Preheat the oven to 180ºC.

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

Add the onion and garlic and sauté until soft. Return the meat to tagine along with the coriander, wine and stock. Season well.

Bake in a preheated oven for 60 minutes. Then add the potatoes and cook for a further 60 minutes. Add the waterblommetjies and cook until tender, about 20 minutes.

Serve garnished with parsley and steamed rice.