Jumbuck Stew

A hearty winter meal.

Preparation time

  • Ingredients 13
  • Prep Time 00:20
  • Cook Time 01:30
  • Serves 4

Ingredients

  • 1 kg chops (lamb)
  • 2 tbs plain flour
  • 1 pinch seasoning *to taste
  • 2 tsp curry powder
  • 1 1/2 tsp ground ginger
  • 2 tbs butter
  • 1 onion large sliced
  • 2 tbs white vinegar
  • 4 tbs Worcestershire sauce
  • 4 tbs tomato sauce
  • 2 tbs brown sugar
  • 1 cup beef stock (liquid)
  • 500 g pumpkin peeled chopped

Directions

  1. Trim chops of any fat.
  2. Mix flour with salt and pepper, curry powder and ginger and coat chops.
  3. Heat half the butter in a heavy based pan and brown lamb chops on both sides. Remove to a plate.
  4. Add remaining butter to pan and cook onion gently until soft. Return lamb to pan.
  5. Mix vinegar, sauces, sugar and stock and pour over lamb. Cover and bring to simmer, reduce heat to low and simmer gently for 1 hour.
  6. Skim any fat off surface and add pumpkin.
  7. Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender.

Notes

Can be cooked in a slow cooker as well.

Source: bestrecipes.com.au

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