Lamb Waterblommetjie Potjie

This hearty Lamb Waterblommetjie Potjie is a beloved South African dish, slow-cooked over a fire for tender lamb and delicate waterblommetjies in a rich, savory broth. The subtle tang of lemon (or wild surings, if you’re feeling adventurous) ties it all together. Perfect for a cozy gathering, this potjie is a soul-warming taste of tradition, best enjoyed with fluffy white rice.

Instructions

1. 1

   Rinse the waterblommetjies thoroughly in a large pot of salty water to remove dirt. Trim off any tough stems. If freshly harvested, soak overnight, then drain.

2. 2

   Heat a potjie over a hot fire and add the vegetable oil. Season the lamb with salt and pepper, then brown the pieces in the hot oil for 5-7 minutes until golden on most sides.

3. 3

   Add the chopped onion to the potjie and stir for about 5 minutes until soft and translucent.

4. 4

   Pour in the white wine and stock. Cover with the lid and bring to a gentle simmer over low heat (use a few hot coals with minimal flames). Let it simmer for 1 hour, checking occasionally to ensure the pot doesn’t dry out. Add a splash of water if needed.

5. 5

   Stir the lamb gently, then add the potato cubes, nestling them into the meat. Cover and simmer for another hour.

6. 6

   Carefully place the waterblommetjies on top of the lamb and potatoes. Drizzle with half the lemon juice (or sprinkle with surings). Add a pinch of salt and pepper, cover, and simmer for 30 minutes until the waterblommetjies are tender but not mushy.

7. 7

   Avoid stirring to keep the waterblommetjies intact. If checking liquid levels, gently slide a spoon down the side of the pot. Add a little water if necessary to keep it from drying out.

8. 8

   Remove the potjie from the fire and let it rest for 10 minutes. Serve hot with white rice, garnished with extra lemon juice or surings if desired.

9. 9

   Stovetop alternative: Brown the lamb in a large pot, remove, then cook the onion in the remaining fat. Return the lamb, add wine and stock, and simmer on the lowest heat setting for 2.5-3 hours, following the same steps.

Recipe Notes

• Waterblommetjies – These edible water flowers are native to South Africa and have a slightly tangy, green flavor. Rinse thoroughly to remove grit, especially if freshly picked. Soaking overnight helps if they’re very dirty.

• Lamb – Knuckles are ideal for their tender, gelatinous texture after slow cooking. Stewing lamb works well too; trim excess fat to avoid greasiness.

• Surings (wood sorrel) – This wild herb adds a bright, lemony flavor. If you can forage it, chop it fresh and use it instead of lemon juice for an authentic twist.

• Fire cooking – Maintain a low, steady heat with just a few coals. Too much heat will dry out the potjie, so listen for a gentle bubble and adjust coals as needed.

• Potjie vs. stew – The goal is a layered dish, not a soup. Avoid stirring after adding waterblommetjies to preserve their delicate texture.

• Stock options – Lamb stock enhances the meaty flavor, but chicken or vegetable stock works well. Use low-sodium to control saltiness.

• Serving suggestion – White rice is traditional, but crusty bread or pap can soak up the flavorful juices just as beautifully.

• Storage – Leftovers keep in the fridge for up to 4 days or freeze for 2 months. Reheat gently with a splash of water to loosen the sauce.

• Nutrition – Calculated per serving, excluding rice. Values may vary slightly depending on the lamb’s fat content.