- 500 g waterblommetjies
- 30 ml (2 T) sunflower oil
- 1 kg lamb knuckles
- 1 brown onion, chopped into small dice
- 2 cloves garlic, crushed
- 15 ml (1 T) ground coriander
- 250 ml (1 C) white wine
- 500 ml (2 C) prepared lamb stock
- 500 g potatoes, peeled and cubed
- 1 x 410 g can Rhodes Green Beans Cross Cut
- juice and zest of 1 lemon
- salt and freshly cracked pepper
- 65 ml (¼ C) chopped parsley for serving
to serve: cooked white rice
- Place the waterblommetjies in a basin of salted cold water and leave to soak for 30 minutes.
- Rinse the waterblommetjies thoroughly until completely clean. Repeat if necessary.
- Remove and discard the harder outer parts of the flowers and the leaves.
- Set aside.
- Heat the oil in a heavy-bottomed saucepan.
- Fry off the lamb knuckles in batches until sealed and brown on the outside. Set aside.
- In the same saucepan, fry the onion, garlic and coriander until the onions are soft.
- Return the meat to the pan and add the white wine and the stock.
- Bring to the boil and then reduce the heat and simmer gently for 1 hour.
- Add the waterblommetjies and the potatoes and simmer until the potatoes are tender.
- Add the Rhodes Bean Cross Cut and heat through.
- Season the bredie with the lemon juice, lemon zest, salt and pepper.
- Sprinkle over the chopped parsley and serve over the hot white rice.
Use lamb stew or mutton stew to make this recipe more economical.