Tipsy Lamb 'N' Ginger
Ingredients
- 4 each leg of lamb bone steaks ⓘ
- 1 tablespoon vegetable oil ⓘ
- 2 large onions peeled, sliced
- 1 large apples diced
- 450 millilitres apple cider dry ⓘ
- 25 grams crystallized ginger (candied) chopped ⓘ
- 1 1/4 teaspoons english mustard ⓘ
- 2 tablespoons tomato puree (passata)
- 2 teaspoons demerara sugar ⓘ
- 150 millilitres yogurt natural ⓘ
Instructions
- Preheat oven to 350F (180C).
- 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.
Nutrition & Diet Analysis (per serving)
374
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).