Ingredients

  • 1 kg chops (lamb)
  • 2 tablespoons
    • flour
  • 1 pinch * seasoning to taste
  • 2 teaspoons curry powder
  • 1 1/2 teaspoon of powdered ginger
  • 2 tablespoons butter
  • 1 large sliced ​​onion
  • 2 tablespoons white vinegar
  • 4 tablespoons Worcestershire sauce
  • 4 tablespoons tomato sauce
  • 2 tablespoons brown sugar
  • 1 cup broth (liquid)
  • 500 g chopped peeled pumpkin

Method

  • STEP 1 Trim any fat chops.
  • STEP 2 Mix flour with salt and pepper, curry and ginger chops and coat.
  • STEP 3 Heat half of the butter in a heavy-based pan and brown lamb chops on both sides. Remove to a plate.
  • Step 4 Add the remaining butter to pan and cook gently over low heat onion. Return lamb to pan.
  • STEP 5 Mix vinegar, sauces, sugar and broth and pour over the lamb. Cover and bring to a simmer, reduce heat to low and simmer for 1 hour.
  • STEP 6 Skim the fat from the surface and add the pumpkin.
  • STEP 7 Cover and cook for another 30 minutes or until the pumpkin and lamb chops are tender.

Notes

can be cooked in a slow cooker as well.