Tipsy Lamb 'N' Ginger
Yield
4 servingsPrep
20 minCook
80 minReady
100 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 ¼ | teaspoons |
english mustard
|
* |
| 2 | tablespoons |
tomato purée (passata)
|
|
| 2 | teaspoons |
demerara sugar
|
* |
| 150 | millilitres |
yogurt
natural |
*
|
| 1 | x |
potatoes
or rice, to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
leg of lamb
bone steaks |
*
|
| 15 | ml |
vegetable oil
|
|
| 2 | large |
onions
peeled, sliced |
|
| 1 | large |
apples
diced |
*
|
| 4.5E+2 | millilitres |
apple cider
dry |
*
|
| 25 | grams |
crystallized ginger (candied)
chopped |
*
|
| 6.3 | ml |
english mustard
|
* |
| 3E+1 | ml |
tomato purée (passata)
|
|
| 1E+1 | ml |
demerara sugar
|
* |
| 1.5E+2 | millilitres |
yogurt
natural |
*
|
| 1 | x |
potatoes
or rice, to serve |
*
|
Directions
Preheat oven to 350℉ (180℃).
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 purée 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.
