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
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