Lamb, Cape pondweed flowers, potatoes, onion, coriander seed, and lemon cook into a Western Cape stew.
25 min prep 125 min cook 45 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soak the Cape pondweed flowers in salted water for 45 minutes and wash.
Rub the lamb shanks with salt and black pepper.
Sear the lamb shanks in vegetable oil for 8 minutes until browned all over.
Chop the onions and garlic and fry in the same pot for 6 minutes.
Add coriander seed, meat stock, and water, then return the lamb to the pot.
Cook the meat over low heat for 75 minutes.
Cut the potatoes into large pieces and add them to the pot.
Add Cape pondweed flowers and lemon juice and cook for 35 more minutes.
💡 Tip: Soaking waterblommetjies in salted water removes grit and reduces their slipperiness.
🍽️ Serving suggestion: Serve hot with plain rice and lemon wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
38
g protein
34
g carbs
31
g fat
3g
Sugar
3.8g
Fiber
1377.3mg
Sodium
1.2g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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