Preparation:
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. |
