• 1 kg mutton (a combination of platrib, dikrib and sheeps’ tails)
• 2,5 kg waterblommetjies, cleaned
• 500 g potatoes, peeled and cut into wedges
• 1 onion roughly chopped
• 1 clove of garlic fi nely chopped
• A bunch of wild sorrel, fi nely chopped
• 250 ml hot water
• 15 ml brown vinegar
• A pinch of grated nutmeg
• Salt and freshly ground black pepper to taste
• Lemon for serving
• Use a heavybottomed castiron pot with a lid
• Season the meat with the brown vinegar, salt, pepper and nutmeg
• Braise the meat, onion and garlic in a little water until tender
• Add the waterblommetjies and wild sorrel and place the potatoes on top
• Season with salt, pepper and nutmeg to taste and add the 250 ml hot water
• Cover with the lid and simmer until tender. Keep hot water handy should you need more moisture – don’t let the contents cook dry or turn into a soup.
• Don’t stir the pot during the cooking but only before serving to mix the meat, potatoes and waterblommetjies
• Serve with rice and lemon wedges.
CLEANING THE WATERBLOMMETJIES
Soak the waterblommetjies overnight in salt water and rinse thoroughly. Remove all sand and dirt as well as the harder parts from the fl owers and the leaves.
If using mutton tails, don’t exceed the weight of the meat as specifi ed in the recipe. If using lamb, braising will be much quicker. The success of this stew is the marriage between the fat of the meat and the waterblommetjies.
Recipe by Muratie, Stellenbosch