Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Lamb Leg bone Steaks
   1      Tablespoon    Oil
   2      large         Onions peeled and sliced
   1      large         Cooking Apple diced
 450      milliliter    Dry Cider
  25      grams         Crystallised Ginger Chopped
   1 1/4  Teaspoon      English Mustard
   2      Tablespoon    Tomato Puree
   2      Teaspoon      Demmerara sugar
 150      milliliter    Natural Yogurt
                        Potatoes or Rice to Serve

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.