Make Ahead Normandy Lamb With Cider (oamc)

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 4 tablespoons vegetable oil
• 2 1/4 lbs lean lamb, diced
• 2 large onions, diced
• 2 large carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2 leeks, washed and sliced into 1in lengths
• 2 1/8 cups dry cider
• 2 bay leaves
• 1 teaspoon dijon mustard
• 1 tablespoon cornstarch
• 7 ounces half-fat creme fraiche
• 2 apples
• salt and pepper

Recipe

• 1 heat the oil in a large frying pan over a medium-high heat. fry the lamb in batches, until just browned. remove with a slotted spoon and put in a casserole. add the onions to the frying pan and fry for 5 minutes, stirring, until just transparent. place in the casserole with the lamb.
• 2 add the vegetables to the casserole, then pour over the cider and add the bay leaves. put over a high heat and bring to the boil. cover and simmer for 1 hour, or until the lamb is tender.
• 3 allow to cool, then freeze in portions for up to 3 months. thaw for 24 hours in the fridge. to reheat, put into a large pan over a medium heat and heat until piping hot.
• 4 stir the mustard and cornstarch into the creme fraiche, then stir into the casserole. core and cut the apples into wedges. add to the casserole and simmer for 5-8 minutes, or until the apples are tender and the sauce has thickened. season and serve.