Trim chops of any fat. Mix flour with salt, pepper,
curry powder, ginger, and coat chops. Heat half the
butter in a heavy based pan and brown lamb chops on
both sides. Remove to a plate.
Add remaining butter to pan, cook onion gently until
soft, return lamb to pan. Mix vinegar, sauces,
sugar, stock and pour over lamb. Cover, bring to
simmer, reduce heat to low and simmer gently for 1
hour.
Skim any fat off surface, add pumpkin. Cover and
cook for a further 30 minutes or until lamb and
pumpkin are tender.
May also be cooked in a slow cooker.
Originally Submitted
5/21/2011
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