Jumbuck Stew is a tasty Aussie lamb stew
A hearty and traditional Australian dish featuring tender lamb slow-cooked with root vegetables and aromatic herbs. Perfect for cooler months, this comforting stew is rich in flavour and best served with crusty bread or mashed potatoes.
You can also cook this one in the slow cooker.
Jumbuck Stew
8
servings20
minutes1
hour30
minutes420
kcal1
hour50
minutesClassic lamb stew, hearty and warming with tender meat and vegetables.
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Ingredients
1000 gram Lamb Chops
2 tbsp Flour
2 tsp Curry powder
2 tbsp Butter
1 number Onion-sliced
2 tbsp Vinegar
4 tbsp Worcestershire sauce
2 tbsp Brown Sugar
1 cup Beef Stock
500 gram Pumpkin -peeled and chopped
2 number Carrot-peeled and chopped
1.5 tsp Ground Ginger
4 tbsp Tomato Sauce
Directions
- Trim chops of any fat.
- Mix flour with salt and pepper, curry powder and 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 and cook onion gently until soft.
- Return lamb to pan.
- Mix vinegar, sauces, sugar and stock and pour over lamb.
- Cover and bring to simmer, reduce heat to low and simmer gently for 1 hour.
- Skim any fat off surface and add pumpkin and carrots.
- Cover and cook for a further 30 minutes or until lamb chops, carrots and pumpkin are tender.
Notes
- 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!
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