- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g lean lamb fillet, trimmed of any fat and thinly sliced
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 140g shallot, halved
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 large courgettes, cut into chunks
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 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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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.
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.
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.