Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

I love to cook stews & this is a favourite. It has a lovely rich & tangy flavour. From 'Country Treasures' cookbook.

Ingredients Nutrition


  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.
Most Helpful

I did this with beef and simply threw everything in the slow cooker but also added carrots & zucchini. I love the sweetness the vinegar & sugar gave it, just as if apple or sultana had been added, a lovely mild tasting curry, perfect for kids!

**Mandy** January 15, 2015

I love this recipe, it's the one thing I love about the cold weather coming. I use brown vinegar instead of apple cider and cook up a cheese & herb bread to go with it.

Cookingupastorm February 02, 2006

Very tasty. I cooked this a bit different than written but used the same ingredients. Instead of cooking on the stovetop I cooked in a very slow oven (120C) for about 2 1/2 to 3 hours. Great tasting family recipe which my 11 month old and 3 year old gobbled up. Thanks for a recipe that I will be using again!

Jewelies April 19, 2005