Jumbuck Stew

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!

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!

serves
8
time needed
prep cook
ingredients
13
difficulty
Easy
rating (click to rate)
4.0 based on 16 ratings, click to rate

Ingredients

  • 1 kg Lamb Chops
  • 2 tbsp Flour
  • 2 tsp Curry Powder
  • 2 tbsp Butter
  • 1 Onion sliced
  • 2 tbsp Vinegar
  • 4 tbsp Worcestershire Sauce
  • 2 tbsp Brown Sugar
  • 1 cup Beef Stock
  • 500 grams Pumpkin peeled and chopped
  • 2 Carrot peeled and chopped
  • 1 1/2 tsp Ground Ginger
  • 4 tbsp Tomato Sauce


Method

  1. Trim chops of any fat.
  2. Mix flour with salt and pepper, curry powder and ginger and coat chops.
  3. Heat half the butter in a heavy based pan and brown lamb chops on both sides.
  4. Remove to a plate.
  5. Add remaining butter to pan and cook onion gently until soft.
  6. Return lamb to pan.
  7. Mix vinegar, sauces, sugar and stock and pour over lamb.
  8. Cover and bring to simmer, reduce heat to low and simmer gently for 1 hour.
  9. Skim any fat off surface and add pumpkin and carrots.
  10. Cover and cook for a further 30 minutes or until lamb chops, carrots and pumpkin are tender.

Notes

Recipe Tips and Hints:
  • Jumbuck Stew is suitable to freeze for up to two months.
  • 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!
  • You can replace the pumpkin with red sweet potato. You can also add any other vegetables if you wish!

Recipe submitted by Malinda Bateup.

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