Tipsy Lamb 'N' Ginger

• 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 1/4 teaspoons english mustard
• 2 tablespoons tomato puree (passata)
• 2 teaspoons demerara sugar
• 150 millilitres yogurt natural
• 1 x potatoes or rice, to serve

1. Preheat oven to 350F (180C).
2. Chop the lamb steaks into chunks and brown in hot oil to seal in flavour.
3. Add onions and apple, then pour in enough cider to cover.
4. Bring to the boil and simmer for 5 minutes.
5. Transfer lamb onion and apple to casserole dish and sprinkle over the ginger.
6. Add the remaining cider to the liquid left in the pan.
7. Stir in the mustard tomato puree and sugar blend in yogurt and pour sauce over meat so every piece is covered.
8. Cook covered for about 1 hour 15 minutes until tender.
9. Serve with potatoes or rice.

vegetable oil, onions, apples, apple cider dry, ginger, english mustard, tomato puree, demerara sugar, natural, potatoes

Taken from recipeland.com/recipe/v/tipsy-lamb-n-ginger-36338 (may not work)