Name: Kiwi Irish stew
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8
Ingredients: 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

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!

Serves 8

Prep

30M

Cook

1H 30M

Total

Ingredients

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

Method

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.

Women's Weekly Food