Waterblommetjie Bredie with Lemon and Mint Gremolata
Pick n Pay - Sep 18th 2018, 14:05
Ideal for celebrating Heritage Day!
1 dash coarse black pepper, or to taste
1 dash milled pepper, or to taste
1.4 kilograms lamb necks, or knuckles, trimmed of excess fat
1 handful flour, for dusting
1 drizzle PnP olive oil
1 large PnP onion, chopped
3 PnP garlic cloves, finely chopped
1 lemon, grated peel only
15 ml PnP ground coriander
250 ml PnP dry white wine
250 ml PnP beef stock
6 washed potatoes, peeled and halved
500 grams waterblommetjies, well washed
60 ml freshly squeezed lemon juice and grated peel of 1 lemon
60 ml PnP flat-leaf parsley, chopped
60 ml PnP mint, chopped
1 lemon, grated peel only
1 PnP garlic clove, cut into fine slivers
Season lamb and toss in flour. Brown meat in a glug of oil.
Remove from pan.
Sauté onion and garlic until golden.
Add lemon peel, coriander, wine, stock and potatoes.
Return meat to pan, cover and simmer gently for 1 hour.
Add waterblommetjies and a little extra stock, if necessary, and simmer for another 45-60 minutes or until meat is falling off the bone.
Stir through lemon juice and parsley and season well.
Toss gremolata ingredients together and serve sprinkled over stew with steamed white rice on the side.
Use lamb shanks to elevate this dish to dinner party status.
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