1 kg neck of mutton (cut into pieces)
250 g rindless bacon (chopped)
30 ml butter or margarine
2 medium onions (thinly sliced)
10 ml BBQ spice
Salt & pepper to taste
300 ml dry white wine
150 ml water
3 large carrots (peeled and sliced)
5 medium potatoes (peeled and halved)
50 ml Worcestershire sauce
150 g dried peaches or apricots (soaked in water for 1 hour and drained)
250 g courgettes (sliced)
200 g whole button mushrooms
200 ml fresh milk
100 ml fresh cream
30 ml apricot jam
30 ml cornflour
Heat the pot and melt the butter in it.
Fry the onions until tender remove and set aside.
Fry bacon until crisp, remove and set aside.
Season the meat with salt, pepper and spices and brown lightly on both sides.
Mix the wine, water and Worcestershire sauce and add just enough to cover the meat. Cover and simmer gently for 1 and half hours.
Add dried peaches or apricot, carrots, bacon and onions replace the lid and simmer for 15 minutes.
Arrange the potatoes, courgettes and mushrooms in layers on top.
Cover and simmer for further 15 minutes.
Add the remaining liquid, replace the lid and simmer for approximately 1 hour.
Mix the milk, cream and jam with cornflour.
Simmer for 20 minutes.