AUSSIE JUMBUCK STEW

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Aussie Jumbuck Stew image

I love to cook stews & this is a favourite. It has a lovely rich & tangy flavour. From 'Country Treasures' cookbook.

Provided by Marli

Categories     Stew

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 kg shoulder lamb chop
2 tablespoons flour
salt & pepper, to taste
2 teaspoons curry powder
1 1/2 teaspoons ground ginger
2 tablespoons butter or 2 tablespoons oil
1 large onion, sliced
2 tablespoons apple cider vinegar
4 tablespoons Worcestershire sauce
4 tablespoons tomato ketchup
2 tablespoons brown sugar
1 cup beef stock
500 g pumpkin, peeled & chopped

Steps:

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

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