Name: Waterblommetjie Bredie – Cape Waterblommetjies with Lamb
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: South African
Ingredients: 1kg lamb neck or shoulder; 2 large onions, sliced; 2 cups waterblommetjies; 2 large potatoes, cubed; 1 cup dry white wine; 1 tbsp brown sugar; Salt and pepper; Fresh thyme

Ingredients

Main Ingredients

How To Make Waterblommetjie Bredie – Cape Waterblommetjies with Lamb the Master Chef Way

Step-by-step Waterblommetjie Bredie – Cape Waterblommetjies with Lamb

Step 1: Brown the lamb in batches in a heavy-based pot. Remove and set aside.
Step 2: Sauté the onions until soft. Return the lamb to the pot.
Step 3: Add the wine, enough water to cover, and season. Simmer for 1 hour.
Step 4: Add the waterblommetjies and potatoes. Cook for another 30 minutes.
Step 5: Add the sugar to taste, adjusting for tartness. Serve hot.

Serving suggestion for Waterblommetjie Bredie – Cape Waterblommetjies with Lamb

Serving Suggestions and Variations

Traditional ways: Serve with steamed rice or fresh crusty bread.

Modern twists:

Fusion: Use beef instead of lamb
Low-carb: Add carrots
Extra veg: Use balsamic vinegar instead of wine
Spice level: Add fresh thyme

Master Tips for Success

Waterblommetjie prep: Trim the stems and remove any tough outer petals.
Lamb choice: Neck or shoulder is best for long, slow cooking.
Sweetness: The sugar is key to balancing the natural tartness.
Make-ahead: Waterblommetjie bredie freezes well for up to 3 months.

The Heritage of Waterblommetjie Bredie – Cape Waterblommetjies with Lamb

Waterblommetjies are indigenous to the Western Cape and have been foraged by the Khoi people for centuries.

They were later adopted by Dutch settlers who created this iconic stew.

Today they're a beloved seasonal specialty, available in winter months.

👉 Browse all 100 Master Chef South African recipes for more inspiration and cooking ideas.