WATERBLOMMETJIES IN TAGINE

Recipe and photo: Anzette Geel
Vanaand was dit waterblommetjie bredie in die Tagine met basmati rys en avokado op die kant vir die groen in die bord! Hier is die resep:

• 1 kg lamb knuckles
• salt and pepper
• olive oil for frying
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 tablespoons ground coriander
• 1 cup white wine
• 1 cup beef stock
• 5 – 6 potatoes, peeled and quartered
• 300 – 500 g waterblommetjies
• chopped parsley for serving
• Preheat the oven to 180ºC.
• Season the lamb. Heat a glug of oil in a Le Creuset Tagine and brown the meat. Remove and set aside.
• Add the onion and garlic and sauté until soft.
• Return the meat to tagine along with the coriander, wine 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.