2.5 hours cooking time
20 min preparation time
Serves 6 – 8
Ingredients
Clover Mooi River Salted Choice Butter
3 onions, cubed
2 large cloves garlic, chopped
400 g bacon, cubed
2 kg mutton, cut into pieces
1 handful of fresh parsley, finely chopped
salt and pepper to taste
250 ml (1 cup) water
4 carrots, peeled and sliced
6 potatoes, peeled and cubed
500 g green beans, sliced
375 ml (1 ½ cup) late harvest white wine
250 ml (1 cup) Clover Cream
60 g (1 packet) mushroom soup powder

Method
- Melt some butter in a saucepan and fry the onions and garlic. Add the bacon and fry until cooked. Remove the ingredients with a slotted spoon and set aside.
- Melt some more butter if necessary and fry the mutton in sessions until browned.
- Return all the meat to the saucepan. Add the parsley, salt, pepper and water. Simmer for an hour over low heat.
- Place the carrots, potatoes, and green beans on the meat. Pour the wine over the mixture. Replace the lid and simmer for 1 hour until the vegetables become tender. Add the onions and bacon.
- Mix the cream and soup powder until smooth and pour it over the vegetables. Replace the lid and simmer for 20 minutes more until the sauce thickens.
- Serve hot with rice.