Mediterranean vegetables with lamb

Ingreadient:

• 1 tbsp olive oil
• 250g lean lamb fillet, trimmed of any fat and thinly sliced
• 140g shallot, 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

Direction

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.