My Mother'S Green Bean Bredie (Stew)

1. 1

   Steam the lamb neck, onion and spices (salt sparingly) with 1/2 cup of water for half an hour or until very tender.

2. 2

   (In the pressure cooker I use, this means that there is still a good bit of juice left; otherwise add another half cup before the next step - the stew should end up moist but without runny juices).

3. 3

   Add the potatoes and beans and steam for another 5 minutes, by which time the potatoes should be falling apart.

4. 4

   Taste for seasoning (quite peppery is good) and mash the potatoes, beans and a fair-sized lump of butter with a potato masher.

5. 5

   It doesn't matter if some bits of the meat come off the bone and get mixed into the mashed potatoes and beans.

6. 6

   Serve with glazed carrots and a sweet and sour tomato and onion salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.