Try this Tipsy Lamb n Ginger recipe, or contribute your own.
Suggest a better descriptionPreheat 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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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 50 | ||
Calories from Fat: 28 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 27.1mg | 1 % | |
Potassium 124.4mg | 3 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.3g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 50
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