45 ml cooking oil
about 600 g lamb knuckles
1 large onion, coarsely chopped
2 cloves garlic, crushed
about 750 ml beef stock
30 ml chopped fresh thyme or 10 ml dried
salt and freshly ground black pepper to taste
about 500 g baby potatoes
500 g waterblommetjies, in cut smaller flowers
15 ml Snowflake cornflour for thickening
1. Heat the oil in a large heavy-based saucepan and fry the lamb until starting to brown. Add onion and garlic and sauté until soft.
2. Add stock, thyme and seasoning and simmer for about 45 minutes.
3. Cut the baby potatoes in half, add to stew and simmer for another 20 minutes. Add more stock if needed.
4. Add the waterblommetjies and boil for about 15 minutes until soft. Dissolve the cornflour in a little water and thicken the sauce. Serve with pasta or rice, if preferred.
Substitute the lamb knuckles with any other lamb, such as neck or cubes.
Substitute the potatoes or waterblommetjies with any other vegetables of choice.