jumbuck stew

Name: Jumbuck Stew
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 4
Cuisine: Australian
Ingredients: 4 - lamb chops (about 2 1/4 pounds total), excess fat trimmed away; 2 tablespoon(s) all-purpose flour; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 2 teaspoon(s) curry powder; 1 teaspoon(s) ground ginger; 2 tablespoon(s) unsalted butter; 1 large onion, cut into thin rings; 1 1/22 tablespoon(s) white vinegar; 4 tablespoon(s) worcestershire sauce; 4 tablespoon(s) ketchup; 2 tablespoon(s) brown sugar; 1 cup - beef stock or beef broth; - optional - 1 cup of chopped vegetables such as carrots, green beans, peas, corn, zucchini, or even diced tomatoes

5 Pinches

Vickie Parks

Renton, WA

Updated on Jul 20, 2018

This is a pretty basic recipe for Jumbuck Stew. 'Jumbuck' is an Australian term for male sheep, thereby providing an apt name for this hearty Aussie lamb stew. It produces a rich gravy, so many families prefer to serve this with mashed potatoes or rice to help sop up all that flavorful saucy gravy. It's a good dish to use up leftover vegetables, too (especially green beans, peas, carrots, corn, zucchini or even diced tomatoes). For slow cooker: Prepare up to Step 3. Put everything in crock pot, cover, and cook 5 hours on low. Add pumpkin, cover and cook 2-3 hours or until lamb is done.

Rate

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prep time 20 Min

cook time 1 Hr 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

4 - lamb chops (about 2 1/4 pounds total), excess fat trimmed away
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons curry powder
1 teaspoon ground ginger
2 tablespoons unsalted butter
1 large onion, cut into thin rings
1 1/22 tablespoons white vinegar
4 tablespoons worcestershire sauce
4 tablespoons ketchup
2 tablespoons brown sugar
1 cup - beef stock or beef broth
- optional - 1 cup of chopped vegetables such as carrots, green beans, peas, corn, zucchini, or even diced tomatoes

How To Make jumbuck stew

Step 1

With a fork, stir together the flour, salt, pepper, curry powder and ginger. Dredge lamb chops in the flour mixture.

Step 2

Melt half of the butter in a skillet. Add coated lamb chops and brown chops on each side, about 3 to 4 minutes each side. Remove chops to a plate and keep warm.
Step 3

Add remaining butter to skillet and saute onions in butter until soft, about 3 minutes. Return lamb to skillet.
Step 4

In a measuring cup, mix together the vinegar, Worcestershire, ketchup, brown sugar, and stock. Pour it over the lamb. Cover skillet, and bring to a light boil. Reduce heat to simmer, and let simmer gently for 1 hour. Skim off any fat the floats to the surface.
Step 5

After cooking for 1 hour, add the pumpkin chunks (and any extra vegetables you might prefer to use). Cover skillet, and cook another 30 minutes or until the lamb and pumpkin are tender.
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