Waterblommetjie Bredie


  • 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


  1. Place the waterblommetjies in a basin of salted cold water and leave to soak for 30 minutes.
  2. Rinse the waterblommetjies thoroughly until completely clean. Repeat if necessary.
  3. Remove and discard the harder outer parts of the flowers and the leaves.
  4. Set aside.
  5. Heat the oil in a heavy-bottomed saucepan.
  6. Fry off the lamb knuckles in batches until sealed and brown on the outside. Set aside.
  7. In the same saucepan, fry the onion, garlic and coriander until the onions are soft.
  8. Return the meat to the pan and add the white wine and the stock.
  9. Bring to the boil and then reduce the heat and simmer gently for 1 hour.
  10. Add the waterblommetjies and the potatoes and simmer until the potatoes are tender.
  11. Add the Rhodes Bean Cross Cut and heat through.
  12. Season the bredie with the lemon juice, lemon zest, salt and pepper.
  13. Sprinkle over the chopped parsley and serve over the hot white rice.
Cooking Tip

Use lamb stew or mutton stew to make this recipe more economical.


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