Lamb Simmered in Apple Cider

The lamb is so tender.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Prep: 25 min Cook: 50 min

Ingredients

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

1
Roughly chop the onion, carrot and celery. Season the lamb with salt & pepper and sprinkle with the flour.
2
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.
3
Add more oil to the pan if necessary, then add the lamb and heat on high.
4
Add the tinned tomatoes and cook to reduce the sourness.
5
Return the cooked vegetables to the pan and add the apple cider, rosemary, bay leaf, raisins, stock cube and paprika. Bring to the boil.
6
Scrape the burnt edges into the pan to add to the flavour.
7
Remove any scum and cover with some baking paper. Then put the lid on and in a preheated oven 170C for 40 minutes.
8
When the meat is cooked through, add the sliced courgettes and cook for a further 10 minutes.
9
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

Lamb Simmered in Apple Cider

The lamb is so tender.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Prep: 25 min

Cook: 50 min

Ingredients

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

Lamb Simmered in Apple Cider

Recipe ID :1897 Posted on 19 MAY 2016

Serves 2

Prep 25min
Cook 50min
views 1,419
printed 15

saved 0

The lamb is so tender.

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Ingredients

Print Ingredients Email Ingredients
300g
1/2
1/2
1/2
1 clove
70g
1/2
1.5 tsp
400ml
1
1
15g
1
1 tsp
as required

Method

Prep
25min
Cook
50min
1
Roughly chop the onion, carrot and celery. Season the lamb with salt & pepper and sprinkle with the flour.
2
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.
3
Add more oil to the pan if necessary, then add the lamb and heat on high.
4
Add the tinned tomatoes and cook to reduce the sourness.
5
Return the cooked vegetables to the pan and add the apple cider, rosemary, bay leaf, raisins, stock cube and paprika. Bring to the boil.
6
Scrape the burnt edges into the pan to add to the flavour.
7
Remove any scum and cover with some baking paper. Then put the lid on and in a preheated oven 170C for 40 minutes.
8
When the meat is cooked through, add the sliced courgettes and cook for a further 10 minutes.
9
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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Yukiko
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