My Mother'S Green Bean Bredie (Stew) - cooking recipe

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

Preparation

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.