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.