Tipsy lamb 'n' ginger
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Tipsy lamb 'n' ginger
  Lamb    Ginger  
Last updated 6/12/2012 1:26:46 AM. Recipe ID 61349. Report a problem with this recipe.
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      Title: Tipsy lamb 'n' ginger
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      4    Lamb Leg bone Steaks
      1 tb Oil
      2 lg Onions peeled and sliced
      1 lg Cooking Apple diced
    450 ml Dry Cider
     25 g  Crystallised Ginger Chopped
  1 1/4 ts English Mustard
      2 tb Tomato Puree
      2 ts Demmerara sugar
    150 ml Natural Yogurt
           Potatoes or Rice to Serve
 
  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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Recipe ID 61349 (Apr 03, 2005)

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