Jumbuck Stew is a tasty Aussie lamb stew for you to try – it really is delicious!
You can also cook this one in the slow cooker!
Method
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Trim chops of any fat.
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Mix flour with salt and pepper, curry powder and ginger and coat chops.
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Heat half the butter in a heavy based pan and brown lamb chops on both sides.
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Remove to a plate.
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Add remaining butter to pan and cook onion gently until soft.
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Return lamb to pan.
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Mix vinegar, sauces, sugar and stock and pour over lamb.
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Cover and bring to simmer, reduce heat to low and simmer gently for 1 hour.
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Skim any fat off surface and add pumpkin and carrots.
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Cover and cook for a further 30 minutes or until lamb chops, carrots and pumpkin are tender.
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Jumbuck Stew is suitable to freeze for up to two months.
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I only used a tablespoon of Worcestershire, and I didn't have beef stock, so instead I used maggi gravy mix... threw it all in the slowcooker and let it cook for 6 hours! It was delicious served with Mash!
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You can replace the pumpkin with red sweet potato. You can also add any other vegetables if you wish!
