Servings: 4 - 6
Prep time: 15 minutes
Cooking time: 2 hours, 25 minutes
1 kg Lamb - knuckles, neck or rib
1 Onion - large, chopped
2 Garlic - cloves, crushed
30 ml Fresh chillies - 573
20 ml Coriander seeds, crushed
1 kg Waterblommetjies
500 g Potatoes, peeled and cubed
250 - 400 ml Lamb stock
Salt and freshly ground black pepper
Heat a cast-iron or heavy-based pot on the stove and add the oil.
As soon as the oil is hot, brown the meat in batches until it has a golden-brown colour.
Remove the meat from the pot and in the same pot sauté the onion, garlic and spices until the onions are soft.
Add the meat and stock to the pot and on a very slow simmer, cook the meat until soft.
Put the meat in the oven, because it yields a lovely flavour and colour to the final dish.
After about 1 hour, add the waterblommetjies and potatoes to the pot and if it needs more stock, add a little, just enough for the vegetables to steam until cooked.