Meals and Courses

Mediterranean Vegetable Pan-Fry with Lamb

cook 20 mins
  • 2 tablespoons olive oil
  • 250 g (8 oz) lamb neck fillet
  • 1 Spanish onion, cut into wedges
  • 2 large courgettes, trimmed and cut into chunks
  • 2 teaspoons coriander seeds, lightly crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 1 red pepper, cut into chunks
  • 1 garlic clove, sliced
  • 400 g (13 oz) can cherry tomatoes
  • handful of chopped fresh coriander leaves
  • pepper
  • warm wholemeal bread, to serve
  • Heat the oil in a large, heavy-based frying pan or wok, and cut the lamb into thin slices. Cook the lamb with the onion over a high heat, stirring, for 2–3 minutes until the lamb is browned and the onion slightly softened. Add the courgettes and cook, stirring, for 2 minutes until beginning to soften.
  • Add the spices and toss well, then add the red pepper and garlic, reduce the heat and cook over a medium heat for 4–5 minutes until all the vegetables are beginning to soften.
  • Add the tomatoes, season generously with pepper and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, for 5 minutes until the vegetables are tender yet still retaining their shape.
  • Stir in the chopped coriander before serving with warm wholemeal bread to mop up the juices.
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