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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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Summer is getting closer, does a chilled drunken chicken sounds good to you? this dish can be made in-advanced and with sous vide I can ensure all parts are tender and the chance of failure is really impossible. Believe me that there will be no left over. In addition, a jelly-like lipid layer can be formed between the skin and the meat too!
Big thank you to SingSingKitchen which I've asked for help in how to chop a whole chicken properly, again I am non-expert so please forgive any mistakes if you found any, I do need more practice on that, for his complete tutorial video please visit the link above.