Aussie Jumbuck Stew Recipe

Ingredients for Aussie Jumbuck Stew

• Shoulder Lamb Chop
• 2 tbsp plain flour
• Salt & Pepper
• 1 tbsp curry powder
• Ground Ginger
• 4 tbsp butter
• 1 large chopped onion
• Apple Cider Vinegar
• Worcestershire Sauce
• Tomato Ketchup
• Brown Sugar
• Beef Stock
• 500g peeled and cubed pumpkin

How to Make Aussie Jumbuck Stew

1. Trim fat from 500g lamb shoulder chops.
2. 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.
3. 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.
4. Remove the lamb chops from the pan and set aside on a plate.
5. Add the remaining 2 tbsp butter to the pan. Add 1 large chopped onion and cook gently until softened, about 5 minutes.
6. Return the lamb chops to the pan.
7. 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.
8. 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.
9. Skim off any excess fat from the surface of the stew.
10. Cover and continue to cook for a further 30 minutes, or until the lamb chops and pumpkin are tender.
11. Serve hot with warm damper bread and mashed potatoes.