Name: Slow cooker jumbuck stew recipe
Ingredients: 1 kg lamb chops; 40.00 ml plain flour; 1 pinch salt and pepper to season to taste; 2 tsp curry powder; 1 1/2 tsp ground ginger; 1 onion, fine sliced; 20.00 ml white vinegar; 40.00 ml Worcestershire sauce; 40.00 ml tomato sauce; 20.00 ml brown sugar; 125.00 ml Massel* Beef Style Liquid Stock; 500 g pumpkin, peeled, and chopped into large pieces; Cornflour to thicken (optional)

by Paulene Christie Last updated on 04/19/2023

Paulene has taken our original Jumbuck stew and converted it for your slow cooker. That means all you need to do is set it and forget it! - Paulene Christie

Ingredients

1 kg lamb chops
2 tbs plain flour
1 pinch salt and pepper to season to taste
2 tsp curry powder
1 1/2 tsp ground ginger
1 onion, fine sliced
1 tbs white vinegar
2 tbs Worcestershire sauce
2 tbs tomato sauce
1 tbs brown sugar
1/2 cup Massel** Beef Style Liquid Stock
500 g pumpkin, peeled, and chopped into large pieces
Cornflour to thicken (optional)

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Trim chops of any thick segments of fat. Leave smaller traces of fat as this makes for a better slow cooking outcome full of flavour.
Step 2

Mix flour with salt and pepper, curry powder and ginger in a plastic bag, add chops and shake to coat chops.
Step 3

Add onion to slow cooker and lay the coated chops on top of onion.
Step 4

Mix vinegar, sauces, sugar, and stock and pour over lamb.
Step 5

Arrange the pumpkin around and on top of the lamb.
Step 6

Cover and cook on low for 5 hours. In the final 15mins of cooking you may thicken sauce with cornflour slurry if you feel it needs it

Recipe Notes

from Australia’s Best Recipes team

How much do I reduce liquid by in a slow cooker?

Slow cooking needs less liquids than other cooking methods. The closed lid means less evaporation, and the liquids released from the meat and condensation from the lid during cooking all adds to extra liquids by the end.

For this reason, minimal liquids are added at the start. Yet by the end of cooking, you will still have plenty of delicious sauce for your chops and pumpkin.
Thickening further at the end is optional.