👨‍🍳 Instructions

1. 1

   Heat the oil or fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat (approx. 190°C / 375°F). Season the lamb cubes generously with salt and pepper. Brown the lamb in batches until deeply golden brown on all sides. Remove the lamb from the pot and set aside. Do not overcrowd the pot, as this will steam the meat instead of browning it.

   ⏱️ 10-15 minutes
2. 2

   Reduce the heat to medium (approx. 175°C / 350°F). Add the chopped onions to the pot and sauté, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the ground coriander and turmeric, and cook for 30 seconds more.

   ⏱️ 10 minutes
3. 3

   Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it bubble and reduce by about half. Return the browned lamb to the pot. Add the cinnamon stick, bay leaves, and enough water or stock to just cover the lamb. Bring to a simmer.

   ⏱️ 5 minutes
4. 4

   Cover the pot tightly, reduce the heat to low (approx. 150°C / 300°F), and let the stew simmer gently for 1 hour and 30 minutes, or until the lamb is becoming tender. Stir occasionally to prevent sticking.

   ⏱️ 1 hour 30 minutes
5. 5

   Add the prepared waterblommetjies and potato chunks to the pot. Stir gently to combine. Ensure there is enough liquid to mostly cover the ingredients; add a little more water or stock if necessary. Bring back to a gentle simmer.

   ⏱️ 5 minutes
6. 6

   Cover the pot again and continue to simmer for another 45 minutes, or until the potatoes are tender and the lamb is very soft and falling apart. The waterblommetjies should be tender but still hold their shape.

   ⏱️ 45 minutes
7. 7

   In the last 5 minutes of cooking, stir in the roughly chopped sorrel. Allow it to wilt into the stew. Taste and adjust seasoning with salt and pepper as needed. Remove the cinnamon stick and bay leaves before serving.

   ⏱️ 5 minutes