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These Riverside Farm Waterblommetjies are perfect for a traditional Waterblommetjiebredie.

Need we say more about Riverside Farm Waterblommetjies? Let’s take a look at this iconic recipe. For 4 – 6 servings, you’ll need:

1 kg lamb – knuckles, neck or rib
1 large chopped
2 cloves garlic – crushed
30 ml olive oil
20 ml crushed coriander seeds
4 cloves
1 kg or 5 tins of waterblommetjies
500 g potatoes – peeled and cubed
250 – 400 ml lamb stock
1 lemon
salt and pepper


Start by heating a heavy based pot on the stove. Once your oil is hot, brown the meat in batched – they should all be a golden brown colour. Remove from the pot and set aside.

Next, cook your onion, garlic and spice until the onions are soft, before adding the meat back in. Add the stock and simmer until the meat is tender. Next put the pot in the oven and add the Waterblommetjies and potatoes after an hour. Feel free to add more stock if you feel you need it, but be careful of a watery stew. Once the vegetables are cooked, serve on fluffy rice and season with salt and pepper and lemon juice.

To see more about the recipe, click here.


Riverside Farm Waterblommetjies


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