JUMBUCK STEW

Jumbuck Stew image

Provided by Vickie Parks

Time 1h50m

Number Of Ingredients 14

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4 lamb chops (about 2 1/4 pounds total), excess fat trimmed away
2 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
2 tsp curry powder
1 tsp ground ginger
2 Tbsp unsalted butter
1 large onion, cut into thin rings
1 1/22 Tbsp white vinegar
4 Tbsp worcestershire sauce
4 Tbsp ketchup
2 Tbsp brown sugar
1 cup beef stock or beef broth
optional - 1 cup of chopped vegetables such as carrots, green beans, peas, corn, zucchini, or even diced tomatoes

Steps:

1. With a fork, stir together the flour, salt, pepper, curry powder and ginger. Dredge lamb chops in the flour mixture.
2. Melt half of the butter in a skillet. Add coated lamb chops and brown chops on each side, about 3 to 4 minutes each side. Remove chops to a plate and keep warm.
3. Add remaining butter to skillet and saute onions in butter until soft, about 3 minutes. Return lamb to skillet.
4. In a measuring cup, mix together the vinegar, Worcestershire, ketchup, brown sugar, and stock. Pour it over the lamb. Cover skillet, and bring to a light boil. Reduce heat to simmer, and let simmer gently for 1 hour. Skim off any fat the floats to the surface.
5. After cooking for 1 hour, add the pumpkin chunks (and any extra vegetables you might prefer to use). Cover skillet, and cook another 30 minutes or until the lamb and pumpkin are tender.