Serves 4: prep 15 mins: cook 30 mins
1tbsp Rapeseed Oil
140g Shallots, halved
2 large Courgettes, cut into chunks
1/2tsp each Ground Cumin, Ground Coriander and Paprika
1 Orange, 1 Red and 1 Green Pepper, cut into chunks
1 Garlic Clove, sliced
150ml Vegetable Stock
250g Cherry Tomatoes
250g Lean Lamb or Pork Fillet, trimmed of any fat and thinly sliced (if using meat)
Handful Coriander leaves, finely chopped
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.