1 tbsp olive oil

250g lean lamb fillet, trimmed of any fat and thinly sliced

140g chopped celery

2 large zucchini, cut into chunks

½ tsp each ground cumin, paprika and ground coriander

1 red, 1 orange pepper, cut into chunks

1 tbsp garlic infused oil

150ml vegetable stock

250g tomatoes

1 tbsp chopped chives

handful coriander leaves, roughly chopped

Serves - 4


Heat the oil in a large, heavy-based frying pan. Cook the lamb over a high heat for 2-3 mins until golden.

Add the zucchini and stir-fry for 3-4 mins until beginning to soften.

Add the spices and toss well, then add the peppers and garlic infused oil.

Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.

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.

Recipe adapted from: Good Food
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