Aussie Jumbuck Stew

• 1 kg shoulder lamb chop
• 2 tablespoons flour
• salt & pepper, to taste
• 2 teaspoons curry powder
• 1 1/2 teaspoons ground ginger
• 2 tablespoons butter or 2 tablespoons oil
• 1 large onion, sliced
• 2 tablespoons apple cider vinegar
• 4 tablespoons Worcestershire sauce
• 4 tablespoons tomato ketchup
• 2 tablespoons brown sugar
• 1 cup beef stock
• 500 g pumpkin, peeled & chopped

1. Trim chops of any fat.
2. Mix flour with salt& pepper, curry powder and ginger and coat chops with the mixture.
3. Heat half of the butter in a heavy based pan& brown lamb chops on both sides.
4. Remove to a plate.
5. Add remaining butter to pan and cook onion gently until soft.
6. Return lamb to pan.
7. Mix vinegar, sauces, sugar and stock and pour over lamb.
8. Cover, bring to simmer, reduce heat to low and simmer gently for 1 hour.
9. Skim any fat off surface and pumpkin.
10. Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender.
11. Serve with hot damper and mashed potato.

chop, flour, salt, curry powder, ground ginger, butter, onion, apple cider vinegar, worcestershire sauce, tomato ketchup, brown sugar, beef stock

Taken from www.food.com/recipe/aussie-jumbuck-stew-63853 (may not work)