Ingredients
- 600g lamb pieces
- 500g baby potatoes
- 200g onion (sliced)
- 500g waterblommetjies (cut off stems and cut into smaller pieces)
- 150ml water
- 1 tsp olive oil
- Salt & pepper
- Juice from half a lemon
- Cloves to taste
Important:
Soak your waterblommetjies in saltwater overnight. Rinse thoroughly thereafter.
Method
In a pot on the stove or potjiekos pot on the braai, add your olive oil and heat.
Add your sliced onion and fry until cooked.
Remove from pot into a separate bowl.
Cook the meat in the same pot until lightly cooked.
Season with salt and pepper while cooking.
Add water to the meat and add the onion on top of the meat.
This has to simmer over medium heat for about an hour with minimal stirring, in fact try not to stir at all.
Now add your waterblommetjies and simmer for 30 minutes.
Add more salt and pepper to your pot as you desire.
Lastly, add your baby potatoes and cook for another 30 minutes.
Gently stir your pot and add more seasoning if needed.
Add a dash of lemon juice and stir again.
Thereafter, add your cloves - be careful not to stir too vigorously after adding these to avoid a sharp clove taste. Simmer for another 30 minutes.
Recipe courtesy of Danie Marais