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Title: Tipsy Lamb 'n' Ginger
Categories: Entree Meat
Yield: 4 Servings

4 Lamb Leg bone Steaks
1tbOil
2lgOnions peeled and sliced
1lgCooking Apple diced
450mlDry Cider
25gCrystallised Ginger Chopped
1 1/4tsEnglish Mustard
2tbTomato Puree
2tsDemmerara sugar
150mlNatural Yogurt
  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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