Aussie Jumbuck Stew
I love to cook stews & this is a favourite. It has a lovely rich & tangy flavour. From 'country treasures' cookbook.
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.
Ingredients
shoulder lamb chop, flour, salt & pepper, curry powder, ground ginger, butter, onion, apple cider vinegar, worcestershire sauce, tomato ketchup, brown sugar, beef stock, pumpkin