Mediterranean vegetables with lamb

Mediterranean vegetables with lamb

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(36 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
192
protein
17g
carbs
11g
fat
9g
saturates
3g
fibre
4g
sugar
10g
salt
0.25g

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

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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.

Recipe from Good Food magazine, April 2011

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Comments

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drfood's picture
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I used harissa spice rather than the individual spices recommended in the recipe and added a tin of chopped toms towards the end of cooking. I also used somewhere closer to 350g of lamb and a touch more stock. Will cook again, nice simple recipe with plenty of flavour.

snigeb's picture

Needs more spices because it was fairly bland. Partly my own fault for not using better quality lamb

cduggan's picture

Lovely, I didn't have cherry tomatoes so used ordinary tomatoes cut into large chunks.

amytuckwell's picture
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Me and my family really love this dish. It's easy to make and always tastes fantastic. Would definitely recommend if you're looking for a nice mid week dinner alternative.

johnjustice's picture
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Just made this for the first time. Used a leek in place of green pepper. I had a packet of micro wave puy lentils flavoured with porcini mushrooms. I added these and increased the stock slightly, serving it with new potatoes. It became an instant favourite and I will cook it again. My daughter copied me using puy lentils but not being a lover of lamb used chicken. Again first class results. This meal lends itself to being served with a variety of foods such as rice, pappardelle potatoes couscous etc.

helenakeysxx's picture
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Delicious! I swapped the lamb fillets for Quorn lamb style strips to make it vegetarian, and it was lovely. Also, it was very healthy and filling which made it even better!

lucyluce13's picture
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Lacked flavour, could have used some red wine, and salt to taste. We had it with ciabatta.

chloeclio's picture
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I added 250 ml of stock and a tin of chopped tomatoes, I used dried oregano instead of fresh Corriander and I cooked it for 2 hours... It was the most tender lamb I've ever eaten it was lovely :)

babyblade's picture
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Really tasty + really easy. Used neck fillet and cooked it for a bit longer = perfect. Plenty of black pepper in the seasoning and the spices give it a gentle warmth. Will be cooking again.

lizleicester's picture
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Used tinned tomatoes and only had green peppers but otherwise stuck to the recipe and it was lovely.

lsamum's picture
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I made this last night following the recipe to the letter, it got very good reviews with the family- my daughter said it was the best lamb she had ever tasted!! lovely with taziki and nan!

cbarnes's picture
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Very easy recipe. Added mushrooms and 1 1/2 tsp Cheyenne pepper and doubled the spices. I have tried a few of the lamb recipes on this and other sites and mostly been dissapointed (can't seem to find anything better than roasted lamb with mint sauce) but this was outstanding will defInatly make again. Served with some cous cous.

annaberty's picture
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Followed the recipe but we thought it was a bit bland. Won't be making again.

juliafrancis's picture
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Absolutely delicious! Doubled the meat quantity.. added some tomato puree, herbs, mushroom ketchup. Served with Mediterranean Tomato Couscous & crusty bread! A family favourite!

jamesbarker3000's picture
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Also used neck fillet. Not really sure what made this meal so satisfying, but it was very enjoyable. Served with couscous.

lexa_collicott's picture
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Very tasty and so easy to make. I used lamb neck fillet and it worked really well. I was surprised how tender it was with how short a time it's cooking for.

lchallans's picture
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Excellent - quick and easy - fiddled with the spices a bit. Will definitely cook again.

lchallans's picture
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Excellent - quick and easy - fiddled with the spices a bit. Will definitely cook again.

sabrina74's picture
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FAB U LOUS!!! added loads of stuff so cant make it excately again!!! tripled the lamb so was willy nilly chucking in spices, add lamb stock cube, 2 tsps of dried chilli flakes, 1tbs garam masala, doubled up on the recipe spices, and half a bunch of fresh corriander, served it with desiree mashed potato, with spring onion and carrot, the gravy was very flavoursome, and i have loads left for when i am too rushed to make a dinner!!!

cinnamonstix's picture
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Very nice - used courgettes,peppers & tomatoes from the garden & served with crispy potatoes. I did add a Lamb stock cube to mine as I found it needed a bit more oomph,plus a squirt of Umami paste.

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