SHOVE THIS TASTY JUMBUCK INTO YOUR TUCKER BAG

Central Telegraph - - TASTE - WEEK­END COOK WORDS: MAG­GIE COOPER mag­gies.col­umn@big­pond.com

An old friend came to visit last week­end and jogged my mem­ory about a dish we all used to cook many years ago. It was called jumbuck stew and, while there was a ba­sic recipe, we all added and sub­tracted, or just sub­sti­tuted what­ever we had on hand for some of the in­gre­di­ents. The orig­i­nal used pump­kin and ground gin­ger; I pre­fer the zing of fresh gin­ger and a mix of veg.

MAG­GIE’S JUMBUCK STEW Serves 4 IN­GRE­DI­ENTS

2 tbsp plain flour

2 tsp curry pow­der

Salt and pep­per, to taste (omit salt if us­ing com­mer­cial stock)

8 lamb fore­quar­ter or neck chops

4 tbsp olive oil

1 large brown onion, peeled and diced Small knob fresh gin­ger, grated

1 cup beef stock

2 tbsp cider vine­gar

4 tbsp Worces­ter­shire sauce

2 tbsp brown sugar

250g pump­kin, peeled and chopped 250g ku­mara, peeled and chopped 2 car­rots, peeled and chopped

1⁄4 cup chopped flat-leaf pars­ley

METHOD

Com­bine flour, curry pow­der, salt and pep­per on a plate and toss chops to coat. Heat half the oil in a heavy-based pan to medium high and brown chops on both sides, in batches. Put aside and keep warm. Add re­main­ing oil and cook onion and gin­ger over medium-low heat un­til onion is trans­par­ent. Deglaze pan with the stock. Re­turn the lamb to the pan along with the vine­gar, Worces­ter­shire sauce and brown sugar. Cover and bring to the boil, then re­duce heat and sim­mer for an hour. Add veg­eta­bles and cook for a fur­ther 30 min­utes. Skim any fat from sur­face and di­vide meat and veg­eta­bles among 4 plates; sprin­kle with chopped pars­ley. Serve with mashed pota­toes or steamed rice.

PHOTO: ISTOCK

This win­ter warmer is a vari­a­tion of an old Aussie favourite, jumbuck stew.

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