AUSSIE JUMBUCK STEW
I love to cook stews & this is a favourite. It has a lovely rich & tangy flavour. From 'Country Treasures' cookbook.
Provided by Marli
Categories Stew
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Trim chops of any fat.
- Mix flour with salt& pepper, curry powder and ginger and coat chops with the mixture.
- Heat half of the butter in a heavy based pan& brown lamb chops on both sides.
- Remove to a plate.
- Add remaining butter to pan and cook onion gently until soft.
- Return lamb to pan.
- Mix vinegar, sauces, sugar and stock and pour over lamb.
- Cover, bring to simmer, reduce heat to low and simmer gently for 1 hour.
- Skim any fat off surface and pumpkin.
- Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender.
- Serve with hot damper and mashed potato.
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Sohal Khan
[email protected]5/5 stars! Will definitely make again.
abdulkadir lawal
[email protected]Easy to follow recipe. Turned out great!
Shaikh Sufyan
[email protected]This stew was a bit too gamey for my taste. I think I would have preferred it with beef or chicken.
Ronald Princekateregg
[email protected]I've made this stew twice now, and it's become a favorite in my household. The lamb is so tender, and the stew is packed with flavor. I especially love the addition of the mint and rosemary.
Mica Jones
[email protected]This Aussie jumbuck stew is a hearty and flavorful dish that is perfect for a cold winter night. The meat is tender and juicy, and the vegetables are cooked to perfection. I love the addition of the red wine, which gives the stew a rich and complex f