Waterblommetjie Bredie with Lemon and Mint Gremolata
RECIPES
Pick n Pay - Sep 18th, 14:05
Ideal for celebrating Heritage Day!
Ingredients
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
Gremolata
60 ml PnP mint, chopped
1 lemon, grated peel only
1 PnP garlic clove, cut into fine slivers
Method
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.
Good idea
Use lamb shanks to elevate this dish to dinner party status.
Click here for more Pick n Pay Recipes
Related Activity
 | 07 DEC |
Hansa Golden Crisp, a bespoke beer designed for unisex appeal, has been launched by The South African Breweries.
 | 03 DEC |
Transform traditional trifle into a red velvet Christmas confection by adding vanilla cream cheese filling and seasonal berries.
 | 27 NOV |
New Fitch & Leedes Spicy Ginger Beer, the intrepid mixer with a sense of adventure from Chill Beverages International (Pty) Ltd, is taking the enjoyment of fine spirits to the next level.
Try these recipes
 | 07 DEC |
Zesty lemon cuts through the rich cream cheese creating the perfect bed for the delicate prawn and salmon flavours to rest on.
