Roasted South African Waterblommetjie Stew with Lamb and Potatoes
A hearty and savory stew featuring the unique flavors of waterblommetjie, succulent lamb, and tender potatoes.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Combine Ingredients
In a large bowl, combine lamb cubes, garlic, coriander, cumin, salt, and pepper.
- 2
Toss to Coat
Toss until all the lamb pieces are evenly coated.
- 3
Chill
Cover and refrigerate for at least 2 hours, preferably overnight.
Preparing the Vegetables
- 1
Chop and Cube
Chop the onion and tomatoes; cube the potatoes.
Tip: Use baby potatoes to save time on peeling.
- 2
Clean Waterblommetjies
Clean the waterblommetjies thoroughly under cold water.
Tip: Ensure the waterblommetjies are thoroughly cleaned to remove all grit.
- 3
Assemble Spice Mix
Assemble the spice mix with turmeric, ginger, and bay leaves.
How to Make Roasted South African Waterblommetjie Stew with Lamb and Potatoes
Total time: 4 h · Yields 6 servings
- 1
Sauté the Onions
Heat olive oil in a large pot and sauté onions until golden brown.
- 2
Brown the Lamb
Add marinated lamb to the pot and brown on all sides.
- 3
Build the Stew
Add tomatoes, spice mix, lamb stock, potatoes, and waterblommetjies, then simmer.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, the flavors develop beautifully if made a day in advance and reheated gently.
Can I substitute waterblommetjies?
Green beans can be used as a substitute if waterblommetjies are unavailable.
Is this dish freezer-friendly?
Yes, freeze portions in airtight containers for up to 2 months.
How do I reheat the stew?
Reheat gently on the stove, adding a splash of stock or water if needed to loosen the consistency.
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