Serves 6-8
Preparation time: 15 min
Cooking time: about 2 hours
50 ml cake flour
salt and freshly ground black pepper
1 ml (¼ t) ground cloves
10 ml (2 t) dried thyme
8 pieces mutton neck, each about 5 cm thick
50 ml olive oil
125 g bacon, chopped
3 onions, finely chopped
2 garlic cloves, crushed
375 g (450 ml) dried beans such as
kidney beans, soaked overnight
100 ml sweet wine such as hanepoot
375 ml (1½ c) boiling water
fresh thyme sprigs
Combine the flour, salt, pepper, cloves and thyme and roll the mutton neck pieces in the seasoned flour.
Heat the oil in a large saucepan and brown the meat in batches.
Remove from the saucepan and set aside.
Fry the bacon until crisp, add the onions and garlic and stir-fry for a few minutes.
Return the meat to the saucepan, add the beans, sweet wine and water, stir and bring to the boil.
Reduce the temperature, cover and simmer for about 2 hours or until the meat is tender.
Season with extra salt and pepper if necessary.
Garnish with fresh thyme.