500 g waterblommetjies
30 ml dry white wine - I used Remhoogte Chenin Blanc 2013 and served the remainder with dinner.
15 ml lemon juice
1 tin poached whole tomatoes - I think it was 250 g
2 cloves garlic
500 g lamb - some odds and ends still on the bone, it gives a better flavour
Handful of fresh Italian Parsley leaves
Salt and pepper to taste
My first attempt was interrupted 45 minutes in by loadshedding, and it was still amazing. Almost foolproof, I dare to venture. Saute the diced onion in about 1 tbsp of olive oil. Add the two cloves of garlic, slightly bruised to release the flavour. Then add the tin of poached tomatoes, wine, lemon juice and the meat. Let it simmer for 1 hour.
Wash the waterblommetjies and steam or boil them for 5 minutes. It is best to cook them first before you add them to the stew. I prefer to steam them. But it's up to you. Drain the waterblommetjies and add them to the stew. It was only at this point that I added the salt and some pepper corns. Also the parsley leaves. Let it simmer for 15 minutes and rest for another few minutes.
Like most stews, this one goes well with rice. Banting precludes rice, so we had it as is. I do, however, suggest that you serve this with a slice of Banting bread or perhaps cauli-rice (or any of the cauliflower variations) as the sauce is just too good to not have something to mop it up with. I was just too annoyed with the 2h30min delay caused by loadshedding to be able to think it through properly. Oh well, better luck next time or rather better prep next time!
I bought my waterblommetjies at my local Checkers. So keep an eye out, they're bound to show up somewhere at this time of year.