Kiwi Irish stew

In 2009 I met Auckland chef Blaine Tripp cooking at the Farmgate Café at the English Market in Cork. This is his recipe – not traditional, but delicious!

  • 30 mins preparation
  • 1 hr 30 mins cooking
  • Serves 8
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Kiwi Irish stew


Kiwi Irish stew
  • 1 kilogram shoulder of lamb, trimmed and diced
  • 6 slices streaky bacon (the thicker the better)
  • 50 gram butter (and oil if required)
  • 1 kilogram potatoes, thickly sliced
  • 1/2 swede, peeled and chopped
  • 1 large parsnip, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 onion, sliced
  • 2.5 sprigs of fresh thyme and/or rosemary
  • 3 fresh bay leaves
  • 2.5 tablespoon worcestershire sauce
  • 1 litre chicken or vegetable stock
  • parsley to garnish, chopped


  • 1
    Trim excess fat from lamb if needed. Cut bacon into short strips. Melt butter in a frying pan and just seal the lamb.
  • 2
    Add bacon and cook for a few minutes, then place in a cast-iron casserole dish, heavy-based large pot or Dutch oven suitable for cooking on the stove top. Add all the remaining ingredients. Do not season.
  • 3
    Add enough stock to almost cover the ingredients, but not completely.
  • 4
    Cover and bring to the boil. Simmer gently for 1 to 1 1/2 hours, covered.

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