Waterblommetjie Bredie

Recipe Date: 13 June 2023
Serving Size: 6
Prep Time: 10 Minutes
Cook Time: 139 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Get a taste of a truly South African dish! This week Chef Annie is going to recreate a South African fan favorite, with her delectable take on Waterblommetjie Bredie. 

Explore our chef’s best-kept secrets, join us with the finest wines and the best easy dishes to make. 


  • 1 kg lamb knuckles
  • Salt and pepper
  • 25g tomato paste
  • 5 tomatoes cut in quarters and roasted for 15 min 
  • Olive oil for frying
  • 1 onion, chopped
  • 4 garlic cloves, chopped 
  • 1 tbsp. ground coriander
  • 1 cup white wine
  • 1 cup beef stock
  • 5-6 potatoes, peeled and quartered
  • 300-500g waterblommetjies
  • Chopped parsley for serving


  • Preheat the oven to 180. 
  • Season the lamb. Heat oil in a medium-size pot and brown the meat. Remove and set aside. 
  • Add the onion and garlic and sauté until soft. Return the meat along with the coriander and tomato paste. 
  • Add wine, tomatoes and stock. Season well. 
  • Bake in a preheated oven for 60 minutes. Then add the potatoes and cook for a further 60 minutes. Add the waterblommetjies and cook until tender, about 20 minutes. 
  • Serve garnished with parsley and steamed rice. 

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