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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 580.9 Kcal (2432 kJ) | ||
| Calories from fat | 371.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.24g | 63% | |
|---|---|---|---|
| Cholesterol | 135.18mg | 45% | |
| Sodium | 463.34mg | 19% | |
| Potassium | 730.04mg | 16% | |
| Total Carbs | 20.02g | 7% | |
| Sugars | 10.83g | 43% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 30.76g | 62% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 3.5mg | 19% | |
| Calcium | 83.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 163.53 Kcal (685 kJ) | ||
| Calories from fat | 104.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.61g | 63% | |
|---|---|---|---|
| Cholesterol | 38.05mg | 45% | |
| Sodium | 130.43mg | 19% | |
| Potassium | 205.51mg | 16% | |
| Total Carbs | 5.64g | 7% | |
| Sugars | 3.05g | 43% | |
| Dietary Fiber | 0.54g | 8% | |
| Protein | 8.66g | 62% | |
| Vitamin C | 3mg | 18% | |
| Iron | 1mg | 19% | |
| Calcium | 23.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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