Ingredients:
1 kg shoulder lamb chops
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 onions, 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
Directions:
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 100 min.