12 Jul Waterblommetjiebredie with breyani spiced basmati rice


Ingredients
- 2 kg cubed mutton meat
- Some SASKO cake flour, salt and pepper
- Some butter and Willow Creek lemon flavoured olive oil to fry
- 3 Onions, peeled and chopped
- 6 Garlic cloves, peeled and minced
- 15 ml cumin seeds, toasted and crushed
- 15 ml coriander seeds, toasted and crushed
- 1 liter Prepared chicken or lamb stock
- 1 kg waterblommetjies, cleaned
- Juice of 1 lemon
- Salt and white pepper to taste
- 2 cups basmati rice
- 100 g Butter
- 100 ml Willow Creek Lemon flavoured olive oil
- 50 ml mixed whole breyani spices
Instructions
- Dust the meat with the flour, salt and pepper and pan fry in butter and olive oil until well browned.
- Remove from the pot and add more butter and olive oil.
- Fry the onions and garlic until soft and slightly browned.
- Add the coriander and cumin and fry until fragrant.
- Add the stock and browned meat and cover with a lid or foil.
- Cook for 2 hours on a very low heat.
- Add the waterblommetjies and cook for a further hour or until the meat and waterblommetjies are soft.
- Add the lemon juice and seasoning and serve with the breyani spices basmati rice.
- Soak the rice for 20 minutes. Strain.
- Bring a pot of salted water to a rolling boil and add the rice. Cook for 5 minutes and strain. Keep aside.
- Melt the butter, olive oil and spices together, mix into the rice and serve with the waterblommetjiebredie.