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Mediterranean vegetables with lamb

A one-pot packed with veg and tender lamb that will keep the whole family satisfied

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 192
  • Carbohydrates 11
  • Saturated Fat 3
  • Sugar 10
  • Protein 17
  • Fat 9
  • Fibre 4
  • Salt 0.25

Nutrition per serving

  • Calories 192
  • Carbohydrates 11
  • Saturated Fat 3
  • Sugar 10
  • Protein 17
  • Fat 9
  • Fibre 4
  • Salt 0.25

Ingredients

  • 1 tbsp olive oil
  • 250g lean lamb fillet, trimmed of any fat and thinly sliced
  • 140g shallots, 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

  1. 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.

  2. 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.

  3. 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.

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