Waterblommetjie stew

(6 portions, about 2 hours)

  • 2 kg waterblommetjies
  • 30 ml salt
  • 30 ml olive oil
  • 500 g lamb ribs
  • 700 g neck of lamb
  • 1 onion, finely chopped
  • 2 cloves of garlic
  • 250 ml mutton stock
  • juice of 2 lemons
  • salt and freshly ground black pepper to taste
  • about 200 ml water, boiled

Put waterblommetjies in a large bowl with cold water. Add 30 ml salt and leave while the meat stews. Heat oil in a large saucepan. Brown ribs and neck until very brown. Add onion and garlic. Fry until onion is translucent. Add stock and lemon juice. Season with salt and pepper. Put lid on saucepan and stew over a low temperature until meat is tender. You can add some of the boiled water if the meat boils dry. Add waterblommetjies and stir well. The waterblommetjies must cook for 30 minutes until soft. Don’t cook them too long, they will become limp. Serve with lemon wedges.