My Mother's Green Bean Bredie (Stew)
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 6 slices lamb necks, not too thin
- 1 onion, coarsely chopped
- 1 teaspoon toasted ground coriander
- 3 whole cloves or 1/8 teaspoon ground cloves
- salt
- white pepper
- 3 medium potatoes, peeled and cut into eight pieces each
- 1 lb fresh green beans, cut into 1/2-inch lengths
- 1 tablespoon of good butter
directions
- Steam the lamb neck, onion and spices (salt sparingly) with 1/2 cup of water for half an hour or until very tender.
- (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).
- Add the potatoes and beans and steam for another 5 minutes, by which time the potatoes should be falling apart.
- Taste for seasoning (quite peppery is good) and mash the potatoes, beans and a fair-sized lump of butter with a potato masher.
- It doesn't matter if some bits of the meat come off the bone and get mixed into the mashed potatoes and beans.
- Serve with glazed carrots and a sweet and sour tomato and onion salad.
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RECIPE SUBMITTED BY
I live in South Africa, but I cook my way around the world.
I have learnt to cook great Indian curries from our large Indian community - I love exotic spices roasting and filling the kitchen with their different aromas.
I also love good English food, and American baking, biscuits, pies and cakes; comfort food from anywhere.
My favourite cookbooks are Jane Grigson's Vegetable Book, all Alan Davidson's books about fish and Charmaine Solomon's Complete Book of Asian Cooking.
I am compiling a food calendar 2008 for the Southern hemisphere, where all the seasons are the other way round.
Sometimes I love to cook complicated recipes all the way from scratch - like making a French sauce starting with a two-day stockpot, then reducing it, etc., etc! - or a Bavaraian Cream from Julia Child.
I love good food anywhere, but I hate pretentious expensive restaurant food like Foamed This or That or Mushroom Cappucino or Tomato Water or any sort of overblown so-called post-modern cooking.