Waterblommetjie Bredie

Name: Waterblommetjie Bredie
Ingredients: 800 g lamb, cubed; 30 ml (2 tablespoons) sunflower oil; 1 onion, sliced; 2 cloves garlic, finely chopped; 2,5 ml (1/2 teaspoon) masala; 1 x 410g-tin tomatoes, chopped; 125 ml (1/2 cup) white wine or lamb stock; 8 baby potatoes, peeled; salt and pepper to taste; 60 ml (4 tablespoons) fresh sorrel or fresh lemon juice to taste

Bredie is the South African equivalent of a lamb stew. We have tomato bredie, pumpkin bredie, green bean bredie, cabbage bredie and the true South African specialty – waterblommetjie bredie. It is flavoured with sorrel or fresh lemon juice and just a touch of masala.

Published 1 July 2025

Method

Brown the lamb in the oil in a heavy saucepan. Transfer the meat to a dish. Cook the onions in the saucepan for 3 minutes. Add the garlic and masala and cook for 2 minutes.
Return the meat and collected juices to the saucepan with the tomatoes and white wine or lamb stock. Stir in ½ of the waterblommetjies and simmer for 1½ hours until the meat is tender. Add a bit of water to the bredie if it seems too dry. Season with salt and pepper.
Meanwhile, boil the baby potatoes until tender. Add the potatoes, the remaining waterblommetjies and the sorrel or lemon juice to the bredie. Simmer for 10 minutes and serve with basmati rice.