Australian Campfire Recipes part 3 - Jumbuck Stew

A definition first -"jumbuck" is Australian slang for a sheep, and more specifically a young 'un (i.e. probably a lamb). The term has mystified millions and is best known from Banjo Paterson's use of it in "Waltzing Matilda". Its etymology is equally mystifying. It is possibly from an Austrlaian Aboriginal language, or perhaps an Aboriginal alteration of an English phrase like "jump up". Some suggested etymologies are a stretch. In 1896 a writer in local period journal The Bulletin suggested:

The word ‘jumbuck' for sheep appears originally as jimba, jombock, dambock, and dumbog. In each case it meant the white mist preceding a shower, to which a flock of sheep bore a strong resemblance. It seemed the only thing the aboriginal imagination could compare it to.

Enough of the sophistry anyways, we're here to cook. For this one, you'll need a camp fire with some good steady coals and a sturdy, preferably heavy duty cast iron (doubles-as-weapon grade) frying pan.

Ingredients (note to Americanos - kgs x 2.2 = lbs)

• 1 kilogram jumbuck shoulder chops
• 2 tablespoons flour
• Salt to taste
• 2 teaspoons curry powder
• 1 and a half teaspoons ground ginger
• 2 tablespoons butter or oil
• 1 large onion (sliced)
• 2 tablespoons brown vinegar
• 4 tablespoons Worchestershire sauce
• 4 tablespoons tomato sauce
• 2 tablespoons brown sugar
• 1 cup of yr preferred stock
• 500g pumpkin

Directions

Trim those sweet jumbuck chops of fat. Mix yr flour with salt, pepper, curry powder and ginger and decorate the chops with mixture.

Heat half the butter or oil in yr combat frypan and sear the 'buck chops on both sides.

Remove to a plate. Add remaining butter to pan with onion and cook gently until soft. Return the 'buck chops to pan.

Mix vinegar, sauces, sugar and stock and pour over your work-in-progress. Cover the pan, and monitor until you detect a simmer, remove to a cooler part of your fire and simmer gently for one hour.

Skim any fat off the surface and add pumpkin which you've been peeling and cutting into large pieces while drinking, shooting or whatever.

Cover again and cook for a further 30 minutes or until lamb and pumpkin are tender.

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