Aussie Jumbuck Stew Recipes

Steps:

• Cut up leg of lamb, trim fat. Mix flour with salt, pepper, curry and ginger and coat the meat with the mixture. Heat half of the butter in a heavy based stewpot and brown lamb on all sides. Remove to 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. While stew is simmering, I cooked the pumpkin in the oven-cut off top, scrape out seeds and put in pan inverted with about an inch or so of water, bake at 350 until pumpkin is soft. Scrape meat of pumpkin out of shell. Then, after an hour of simmering, add the cooked pumpkin. Cover and cook until lamb and pumpkin are tender. The original recipe calls for adding raw, peeled and chopped pumpkin after the hour of simmering. My pumpkin shells were way too hard so I baked them first. Whatever works for you!

Steps:

• 1. With a fork, stir together the flour, salt, pepper, curry powder and ginger. Dredge lamb chops in the flour mixture.
• 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.
• 3. Add remaining butter to skillet and saute onions in butter until soft, about 3 minutes. Return lamb to skillet.
• 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.
• 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.