Ingredients (serves 4):
- 1 tablespoon of olive oil
- 400g lean lamb steak – cut into chunks
- 140g shallots – halved
- 2 courgettes – cut into chunks
- ½ teaspoon of ground cumin
- ½ teaspoon of paprika
- ½ teaspoon of dried coriander
- 1 red, 1 orange and 1 green pepper – cut into chunks
- 2 garlic cloves – sliced
- 150ml vegetable stock
- 250g cherry tomatoes
- Handful coriander leaves – roughly chopped
Add some oil to a large pan and place over a medium to high heat. Add the lamb and shallots and cook for 2-3 minutes until the shallots have softened and the meat has started to brown off. Add the courgettes and continue to stir for a further 3-5 minutes whilst the mixture cooks. Add the cumin, paprika and coriander, give it a good stir and then add the garlic and peppers. Reduce the heat slightly and allow all of the vegetables to reduce down a little bit for a few minutes. Pour in the vegetable stock (add more if you prefer) and tomatoes, season well and then bring to a gentle simmer and cover for 10-15 minutes.
Stir the mixture every few minutes and continue to taste and season with salt and pepper to your preference.
Once the sauce has reduced and thickened nicely, stir in the coriander and serve up with some new potatoes. Enjoy!
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