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2 kg (4 lb) shoulder of lamb 3 tblsp oil 150g (6 oz) onion, chopped 100g (4 oz) mushrooms, washed and sliced 400g can peeled tomatoes 1 level tsp paprika 1 clove garlic crushed (optional) 1 sprig rosemary 1 pint cider |
Gluten-free Dairy-free Egg-free Nut-free Sugar-free |
Heat the oil in a large ovenproof casserole. Brown the lamb all over. Remove and put aside.
Fry onion until soft, add mushrooms, tomatoes, paprika, garlic, rosemary and cider. Check seasoning. Cook together for 6-7 minutes.
Return meat to pan.
Cover casserole and cook at 170º C (350º F, gas mark 4) for 2 hours. Remove cover and cook for a further 30 minutes.
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