Jumbuck Stew Recipes

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.

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.