Tipsy lamb 'n' ginger

Yield: 4 servings

Measure Ingredient
4 \N Lamb Leg bone Steaks
1 tablespoon Oil
2 larges Onions peeled and sliced
1 large Cooking Apple diced
450 millilitres Dry Cider
25 grams Crystallised Ginger Chopped
1¼ teaspoon English Mustard
2 tablespoons Tomato Puree
2 teaspoons Demmerara sugar
150 millilitres Natural Yogurt
\N \N Potatoes or Rice to Serve

Preheat oven to 180c/350f Gas mark 4.

Chop the lamb steaks into chunks and brown in hot oil to seal in flavour. Add onions and apple, then pour in enough cider to cover.

Bring to the boil and simmer for 5 minutes.

Transfer lamb onion and apple to casserole dish and sprinkle over the ginger. Add the remaining cider to the liquid left in the pan. Stir in the mustard tomato puree and sugar blend in yogurt and pour sauce over meat so every piece is covered.

Cook covered for about 1 hour 15 minutes until tender.

Serve with potatoes or rice.

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