2.5 hours cooking time

20 min preparation time

Serves 6 – 8


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


  1. 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.
  2. Melt some more butter if necessary and fry the mutton in sessions until browned.
  3. Return all the meat to the saucepan. Add the parsley, salt, pepper and water. Simmer for an hour over low heat.
  4. 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.
  5. 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.
  6. Serve hot with rice.