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. (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. Add the potatoes and beans and steam for another 5 minutes, by which time the potatoes should be falling apart. 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. It doesn't matter if some bits of the meat come off the bone and get mixed into the mashed potatoes and beans. 6. Serve with glazed carrots and a sweet and sour tomato and onion salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
