Waterblommetjie Bredie
This is a traditional mutton and pond weed stew
Makes enough for: 4 people
Ingredients
- 30 mls olive oil, divided
- 1 onion, peeled and finely chopped
- Salt and freshly ground black pepper to season
- 2 cloves garlic, crushed
- 2.5 cm fresh root ginger, peeled and grated
- 500 g mutton, cubed
- 30 mls tomato paste
- 125 mls red wine
- 400 g tinned whole peeled tomatoes
- 2 sprigs rosemary, leaves picked and finely chopped
- 10 baby potatoes, halved
- 300 g waterblommetjies
Method
- Place 15mls oil into a large casserole pot over a medium temperature
- When warm add the onions, season and sauté until soft
- Add the garlic and ginger and continue to cook for 5 minutes
- Remove from the pot and set aside
- Heat the rest of the oil and then brown the mutton, seasoning both sides generously
- Remove from the pot, set aside and add the tomato paste
- Cook for 1 minute then add the wine
- As soon as the wine starts to simmer add the onions and tomatoes
- Break the tomatoes up, season and then add the meat and the rosemary
- Reduce the temperature and leave to simmer for an hour
- Add the potatoes and waterblommetjies and leave to simmer for 1 hour and 15 minutes
- Adjust the seasoning and serve on a bed of mash