Mediterranean vegetables with lamb

200 kcal or less 30-60 minutes 4 servings cherry tomato cherry tomatoes coriander courgette courgettes five a day healthy recipes lamb lamb casserole lamb stew mains mediterranean one-pot one-pots shallot shallots super healthy vegetable stock vegetables vitamin c

N/A

Source

Ingredients

1 tbsp olive oil

250g lean lamb fillet, trimmed of any fat and thinly sliced

140g shallot , halved

2 large courgettes , cut into chunks

½ tsp each ground cumin , paprika and ground coriander

1 red, 1 orange and 1 green pepper , cut into chunks

1 garlic clove , sliced

150ml vegetable stock

250g cherry tomatoes

handful coriander leaves, roughly chopped

Method

Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.

Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.

Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.