Thursday, June 18, 2009

Jumbuck Stew

1kg lamb chops
2 tbs plain flour
Salt and pepper to taste
2 tsp curry powder
1 ½ tsp ground ginger
2 tbs butter or oil
1 large onion, sliced
2 tbs vinegar
4 tbs Worcestershire sauce
4 tbs tomato sauce
2 tbs brown sugar
1 cup beef stock
500g pumpkin, peeled and chopped

Trim chops of any fat. Mix flour with salt, pepper, curry powder and ginger and coat chops.

Heat half of the butter or oil in a heavy based pan and brown lamb chops on both sides. Remove to a plate.

Add remaining butter or oil to pan and cook onion gently until soft. Return lamb to pan.

Mix vinegar, sauces, sugar and stock and pour over lamb. Cover and bring to simmer, reduce heat to low and simmer gently for 1 hour.

Skim any fat off surface and add pumpkin. Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender.

Rachael's Note: I also add carrots and broccoli along with the pumpkin.

Source: Best Recipes

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