| Prep: 30 mins | Cook: 3 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 451 | 23g | 10g | 33g |
| sugars | fibre | protein | salt |
| 5g | 6g | 37g | 0.7g |
Note: These are approximate values and may vary based on the specific ingredients used. Please always check the nutritional information on all your ingredients.
My Irish heritage and New England upbringing have allowed me to explore a plethora of cuisine cultures, but there’s one recipe that holds a special place in my heart: the Waterblommetjie and Lamb Potjie. This hearty, scrumptious pot of simmered lamb and earthy vegetables like Waterblommetjie, a delightful flora reminiscent of artichoke hearts, is a comforting symphony of flavors guaranteed to draw you in from the first spoonful. I can’t wait to share with you why this recipe is among my top favorites.
Heartwarming Food Memories
The Waterblommetjie and Lamb Potjie takes me back to the warm gatherings with my Irish grandparents where everyone shared stories over a carefully prepared, comforting meal. The familiar whiff of simmering lamb, the tantalizing aromas of sautéed vegetables, and the hearty character of pearl barley resonate with fond memories of home and family. It’s a cherished recipe that I am so excited to share with my fiancée Laura, and I can’t wait until our baby boy is old enough to enjoy this family tradition.
Health Benefits and Complementary Dishes
Not only does this potjie brim with flavour, it is also packed with nutrients. The lamb provides a substantial source of protein, making it an excellent dish for growing children. The generous assortment of vegetables, from the leeks and carrots to the uncommon Waterblommetjie, add a boost of vitamins and fiber to the meal. The pearl barley, a wonderful source of fiber, helps in maintaining a healthy digestive system. And the addition of anti-inflammatory spices like turmeric and curry powder not only lend a punch of flavor but also help in fighting discomfort and boosting immunity.
Like most stewed dishes, the Waterblommetjie and Lamb Potjie pairs well with a fresh, crisp salad or a chunk of crusty bread for those who prefer a hearty experience. One might also consider a fruity South African Chenin Blanc, a wine that splendidly complements the savory, robust flavors of the stew.
In essence, this recipe is a tribute to wholesome, nutritious comfort food that resonates across cultures and generations. Savouring a bowl of Waterblommetjie and Lamb Potjie is not just enjoying a delicious meal, it’s relishing a cherished tradition.
Explore more about similarly comforting world foods such as the traditional Irish Stew or vibrant South African cuisine here.
What You’ll Need
- 2.2 pounds of Lamb, chopped
- 1 cup of All-Purpose Flour
- Salt and Ground Black Pepper to taste
- 2 tablespoons Olive Oil
- 1 large Onion, chopped
- 2 Garlic cloves, chopped
- 1 tablespoon Curry Powder
- 1 teaspoon Turmeric
- 3 cups of Beef stock
- 1/2 cup of White wine
- 1.5 pounds of Baby Potatoes
- 1/2 cup of Pearl Barley
- 2 Carrots, sliced
- 2 Leeks, sliced
- 1 pound Waterblommetjie (or substitute with artichoke hearts)
- 2 Bay Leaves
- 1 tablespoon Lemon Juice
- Fresh Parsley, chopped for garnish
Method
Step One
Start by seasoning the chopped lamb with salt and ground black pepper, then dredge it in the all-purpose flour, making sure the meat is coated evenly.
Step Two
Heat the olive oil in a potjie pot or heavy-bottomed pot over medium heat. Once the oil is hot, add in the seasoned lamb and brown it on all sides. Remove the browned lamb and set it aside.
Step Three
In the same oil, sauté the chopped onion and garlic until they turn translucent. Add the curry powder and turmeric and stir well until the onions are thoroughly coated.
Step Four
Pour in the beef stock and white wine; stir the mixture to deglaze the pot, making sure to scrape off any bits stuck at the bottom.
Step Five
Add back the browned lamb into the pot. Also add the baby potatoes, pearl barley, sliced carrots and leeks. Stir well to mix everything together.
Step Six
Next, add the waterblommetjie (or artichoke hearts if using) and bay leaves into the pot. Cover the pot and simmer the stew on low heat for about 2 to 3 hours, or until the meat is tender.
Step Seven
About 15 minutes before removing the potjie from the heat, drizzle it with the lemon juice and stir.
Step Eight
Serve the Waterblommetjie and Lamb Potjie hot, garnished with fresh chopped parsley.
