Lamb Simmered in Apple Cider

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Lamb shoulder		300g
Onion		1/2
Carrot		1/2
Celery		1/2
Garlic		1 clove
Tinned tomatoes		70g
Courgette		1/2
Flour		1.5 tsp
Apple cider		400ml
Rosemary stalk		1
Bay leaf		1
Raisins		15g
Chicken stock cube		1
Paprika		1 tsp
Cayenne pepper		as required

Method

Prep

25min

Cook

50min

Roughly chop the onion, carrot and celery. Season the lamb with salt & pepper and sprinkle with the flour.

Put some oil in a ovenproof pan and heat on medium. Add the garlic and vegetables from Step 1. When soft, remove to a plate.

Add more oil to the pan if necessary, then add the lamb and heat on high.

Add the tinned tomatoes and cook to reduce the sourness.

Return the cooked vegetables to the pan and add the apple cider, rosemary, bay leaf, raisins, stock cube and paprika. Bring to the boil.

Scrape the burnt edges into the pan to add to the flavour.

Remove any scum and cover with some baking paper. Then put the lid on and in a preheated oven 170C for 40 minutes.

When the meat is cooked through, add the sliced courgettes and cook for a further 10 minutes.

Season with salt & pepper and sprinkle with cayenne pepper on top if you like before serving.

Tips & Note

●At Step 7, check occasionally that there is still some sauce in the pan, adding a bit of water if necessary
●Use baking paper instead of a smaller lid

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