Spring Time Lamb Stew
|Boneless lamb stew meat||3 Pound, cut into 1 to 2-inch chunks (Neck Or Shoulder)|
|Soy sauce||2 Tablespoon|
|Madeira/Port||1⁄2 Cup (8 tbs)|
|Mustard seeds||4 Teaspoon|
|Thyme leaves||1 Teaspoon|
|Black peppercorns||1⁄4 Teaspoon|
|Regular strength chicken broth||1 1⁄2 Cup (24 tbs)|
|Dry red wine/Dry white wine||1 Cup (16 tbs)|
|Small red potatoes/White thin-skinned potatoes||2 Pound, halved|
|Slender carrots||12 , peeled|
|Turnips||6 Small, peeled and halved|
|White boiling onions||12 Small, peeled|
|Green beans||3⁄4 Pound, cut in half, ends and strings removed|
|Whipping cream||1⁄2 Pint (1 Cup)|
|Dijon mustard||1 Tablespoon|
Place meat in a 5 or 6-quart Dutch oven.
Stir in soy sauce.
Cover and bring to a boil over medium heat; reduce heat and let meat simmer in its accumulated juices for 30 minutes.
Remove lid and turn heat to high to boil juices down completely (about 10 minutes).
When meat starts to sizzle in its own fat, stir frequently until meat is richly browned.
Add Madeira and stir well; then add mustard seeds, thyme, peppercorns, bay leaves, broth, and wine.
Lay potatoes, carrots, turnips, and onions on meat.
Bring to a boil; cover, reduce heat, and let simmer for about 1 hour or until meat and vegetables are fork-tender.
After about 50 minutes, bring 1 inch water to a boil in a 2 to 3-quart pan.
Drop in beans and cook, uncovered, until fork-tender (5 to 8 minutes).
With a slotted spoon, lift vegetables and meat from broth and mound individually in a wide, shallow, ovenproof serving container.
Arrange beans alongside other vegetables.
Cover loosely with foil and keep hot in a 150° oven for as long as 20 minutes.
Meanwhile, remove bay leaves from pan juices; add cream and Dijon mustard.
Boil on highest heat until sauce is golden, thickened slightly, and reduced to 1% cups (8 to 10 minutes).
Pour sauce into a serving container.
Garnish meat and vegetables with watercress.
Let guests serve themselves, spooning sauce onto individual portions.