Lamb shoulder is gently browned and simmered with onions, garlic, potatoes, and aromatic herbs until melt-in-your-mouth tender. The waterblommetjies are added toward the end of cooking, preserving their unique texture and subtle earthy taste while blending beautifully with the savory broth.
This comforting one-pot meal is traditionally enjoyed with steamed rice, crusty bread, or creamy mashed potatoes, making it perfect for family dinners and special occasions. A splash of lemon juice brightens the flavors and balances the richness of the lamb.
Authentic, hearty, and full of South African heritage, Waterblommetjie Bredie is a timeless recipe that showcases one of the country's most distinctive seasonal ingredients.
Lamb shoulder – 2 lb (900 g), cut into large cubes
Waterblommetjies (Cape pond water lily flowers) – 500 g (about 1 lb), cleaned thoroughly
Potatoes – 4 medium, peeled and quartered , Onions – 2 large, sliced
Garlic – 4 cloves, minced , Olive oil – 2 tablespoons
Lamb or beef stock – 3 cups (720 ml) , Dry white wine – ½ cup (120 ml) (optional)
Fresh thyme – 2 teaspoons (or 1 teaspoon dried) , Bay leaves – 2
Fresh lemon juice – 2 tablespoons , Salt – 2 teaspoons, or to taste , Black pepper – 1 teaspoon
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