Slow cooker lamb stew

Robyn's Jumbuck Stew from Joanne David Slee

1kg lamb chops (forequarter)
2 tbsps Flour
1 teasp Curry Powder (Keens)
1/2 teasp Ground Ginger
Salt & Black Pepper to taste
1 large Onion
Pumpkin approx 500grms pealed and chopped into bit size pieces.
2-3 carrots peeled

1/2 cup stock
1 tbsp Brown Vinegar
1 tbsp Brown Sugar
2 tbsp Tomato Sauce
2 tbsp Hot Sauce (Worcestershire)

Place flour, curry powder, ginger, salt & pepper into large freezer bag. Toss lamb chops in two or three at a time to cover in flour mixture. In a warm fry pan with oil sear each chop. But don't cook. Complete all chops this way.
Slice onion into wedges.
Add onions, chopped pumpkin & carrots to s/c. Later seared chops on top of vegetables.
In a heat proof jug dissolve brown sugar with stock, vinegar & sauces.
Lastly pour sauce over lamb chops. Cook on low for 6 - 8 hours
I always double the recipe. Serve with a good portion of mashed potatoes and green beans. Finish with some fresh crusty bread to mop up all the gravy like sauce.