Zutaten für Aussie Jumbuck Stew
- 500g lamb shoulder chops
- 2 tablespoons plain flour
- 1 teaspoon salt, 1/2 teaspoon black pepper
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 4 tablespoons butter
- 1 large onion, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup worcestershire sauce
- 1/4 cup tomato ketchup
- 1 tablespoon brown sugar
- 2 cups beef stock
- 500g pumpkin, peeled & cubed
- 1/4 cup red wine vinegar
- 1/4 cup brown sauce
- 2 cups lamb stock
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Zubereitung von Aussie Jumbuck Stew
- Trim fat from 500g lamb shoulder chops.
- In a bowl, mix together 2 tbsp plain flour, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp curry powder, and 1 tsp grated ginger. Coat the lamb chops evenly in the mixture.
- Heat 2 tbsp butter in a large, heavy-based pan over medium-high heat. Brown the lamb chops on both sides for 2-3 minutes per side.
- Remove the lamb chops from the pan and set aside on a plate.
- Add the remaining 2 tbsp butter to the pan. Add 1 large chopped onion and cook gently until softened, about 5 minutes.
- Return the lamb chops to the pan.
- In a separate bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup brown sauce, 1/4 cup tomato sauce, 1 tbsp brown sugar, and 2 cups lamb stock. Pour the mixture over the lamb.
- Add 500g peeled and cubed pumpkin to the pan. Cover the pan, bring to a simmer, reduce heat to low, and simmer gently for 1 hour.
- Skim off any excess fat from the surface of the stew.
- Cover and continue to cook for a further 30 minutes, or until the lamb chops and pumpkin are tender.
- Serve hot with warm damper bread and mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
60g
Fat
135g
Carbs
9g
