- 500g lamb neck fillets, cut into bite-size pieces
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 3 tsp ground cinnamon
- 2 x 400g/14oz cans chopped tomato with olive oil and garlic
- 1 tbsp finely chopped parsley, plus extra to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.
Fruity chicken with coriander
Cut 4 chicken breasts into bite-size pieces and coat in the spice mix, as above. Use 1 tsp olive oil to brown the chicken in a large pan, then add the tomatoes, as before, 85g chopped dried prunes and a good handful of coriander leaves. Bring to the boil, simmer for 20 mins until the chicken is cooked, then scatter with extra coriander to serve.
Spice it up
Why not spice up your dish with a good pinch of dried chilli flakes – simply add them when you add the tomatoes.