Jumbuck Stew

Ingredients:

1 Kg Lamb chops

2 tablespoons flour

2 teaspoon curry powder

1 ½ teaspoon ground ginger

2 tablespoons butter or oil

1 Large onion sliced

1 tablespoon vinegar

1 tablespoon worchestershire sauce

4 tablespoons tomato sauce

2 tablespoons brown sugar

1 cup of beef stock

500 grams pumpkin peeled and cut into chunks. 

Method:

Trim chops. Mix flour with salt, pepper, curry powder and ground ginger and coat chops.

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

Add remaining butter or oil to the pan and cook the onion until soft.

Return the lamb to the pan. 

Mix vinegar, sauces, sugar and stock and pour over lamb.

Cover and bring to the boil, reduce heat to a low simmer and simmer for 1 hour.

Skim off any fat and add pumpkin. Cover and cook 30 minutes or until lamb and pumpkin tender.

Serve hot with Herbed damper.