Serves 4: prep 15 mins: cook 30 mins
Ingredients
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
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.
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