Lamb with Med Vegetable One-Pot
- 1 tbsp olive oil
- 250g lamb fillet, sliced
- 150g shallot, halved
- 2 courgettes, cut into chunks
- ½ tsp each of ground cumin, paprika, and coriander
- 3 peppers (1 red, 1 green, 1 orange) cut into chunks
- 1 sliced garlic clove
- 150ml veg stock
- 250g cherry tomatoes
- Coriander leaves, chopped
- Heat the oil in a frying pan, and cook the lamb with the shallots for 3 mins until golden. Add the courgettes, and cook for 4 mins more. Add the spices to the pan, mix together, and then chuck in the garlic and peppers. Reduce the heat, and cook for 5 mins to soften.
- Pour in the stock, and stir. Add the tomatoes and some seasoning, cover the lid, and simmer for about 15 mins or until everything is tender. Stir through the coriander leaves, and serve with flatbreads.
45 mins
4 serving