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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lynnbradhall's picture

I agree with SEBUAE, not much flavour. Goes well with couscous to mop up juices, makes a good quantity.

edyta405's picture
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was really tasty, definitely will do it again :)

sallybiggins's picture
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followed the recipe but didn't seem to have much flavour

lys1489's picture
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First time making this, the sauce was delicious added a pinch of chilli flakes which added more flavour. Healthy and surprisingly filling!! Will cook again, a nice change to the usual lamb recipes.

redwood118's picture

I made this last week and added chestnut mushrooms at the same time as the peppers, it was really delicious and the lamb was really tender. I will definitley be making it again.

Frantic Flapjack's picture
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As I was cooking for vegetarians as well, I cooked lamb on skewers separately and served with the mediterranean vegetables, crusty bread and houmous. The vegetables cooked beautifully and tasted lovely.

juudje118's picture

I would like to try this recipe but can't have the peppers; anything else I can substitute? I was thinking of maybe using aubergines but don't know if that would work..........

hamishmum's picture
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Loved this recipe - also cooked the lamb for longer in the oven on a low heat which made it very tender

schadylady's picture
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Another excellent, tasty recipe. Did not change a thing!

hermionesmith's picture
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made this last night - added tomato puree and chicken stock as opposed to vegetable stock. I loved it - and this is the first recipe i have ever rated and have used this website for a couple of years. Definately will make again - beautiful flavours - cant wait till lunch have brought leftovers to work and will have with a green salad

nesswah's picture
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Lovely recipe. I added a tin of chopped tomatoes and doubled the spices to compensate. Also added 100ml of red wine to the stock. I cooked the lamb slowly and for longer to get it tender, and then left it on the hob to reduce for 30-45 mins. Served it with some tszaki and garlic and coriander naans. We loved it!

gabba92's picture
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very tasty, served it with toasted pita and a green salad... went down well!

fuji115's picture
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Loved it! Very tasty and super healthy! I cooked on the hob and kept in the oven on 150 for half an hour. The meat got very tender.

chips14's picture
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Very easy!! Lovely and healthy!

alison_collier's picture
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very easy and quick to do, didnt have any coriander but tasty anywat. Served with some cous cous.

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