Paleo Aussie Jumbuck Stew
Paleo Princess: 
Cuisine: Modern Australian
A tasty lamb and pumpkin stew which is often referred to as Jumbuck Stew.
  • 1kg diced lamb
  • 5 Tablespoons tapioca (arrowroot) flour
  • 3 teaspoons curry powder
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground himalayan salt
  • 2 large onions, sliced
  • 6 tablespoons tomato paste
  • 2 cups beef stock
  • 3 tablespoons worcestershire sauce
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons coconut sugar
  • 4 cups cubed pumpkin
  • 4 tablespoons ghee
  1. In a large bowl mix together the tomato paste, beef stock, worcestershire sauce, vinegar and brown sugar - then set aside the sauce.
  2. In a different large mixing bowl, mix together the curry powder, tapioca flour, ground ginger, pepper and salt.
  3. Add the diced lamb to the flour mixture and toss the meat through the flour mixture with your hands until the diced lamb is completely coated in the flour mixture.
  4. Heat 2 tablespoons of ghee in a large frypan.
  5. When the ghee has heated, add the lamb and fry until brown (discard any excess flour mixture).
  6. Remove the lamb from the pan and set aside.
  7. Add the other 2 tablespoons of ghee to the frypan and heat then add onions and stir until onion is soft.
  8. Add the browned lamb back into the pan with the onions and add the sauce and stir until mixed through.
  9. Turn the heat down on low and allow to simmer (with lid on) for 20 minutes, stirring occasionally.
  10. Add diced pumpkin and allow to continue to simmer until pumpkin is tender - then enjoy.
Recipe by Paleo Princess at