Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Lamb Leg bone Steaks 1 1/4 ts English Mustard
1 tb Oil 2 tb Tomato Puree
2 lg Onions peeled and sliced 2 ts Demmerara sugar
1 lg Cooking Apple diced 150 ml Natural Yogurt
450 ml Dry Cider Potatoes or Rice to Serve
25 g Crystallised Ginger Chopped

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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