Mediterranean vegetables with lamb (serves 3) Cals 340pp – BBC Good Food

This is a simple recipe bursting with flavour, lots of goodness and counts for more than 2 of your 5 a day!

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1tsp oil
300g lamb neck fillet, thinly slices
4-6 medium shallots, halved or quartered (150g)
2 medium carrots, chopped (100g)
1 medium courgette, cut into bite size pieces (220g)
2 small peppers, cut into bite size pieces (100g each)
100g mushrooms, sliced
2 garlic cloves, crushed
1tsp ground cumin
1tsp ground coriander
1tsp paprika
1tbsp tomato puree
1 lamb stock cube
.5 vegetable stock cube made up to 150ml
Coriander to serve

1. Heat the oil in a large pan, add the shallot and carrots and cook for 1 minute before adding the lamb. Stir and cook for 4-5 minutes sprinkling the lamb cube over half way through.

2. Add the courgette and continue to cook whilst mixing for a further 5 minutes. Stir through the garlic, spices, peppers and mushrooms and cook for a further 4 minutes. Add the stock and tomato puree and stir well before bringing to the boil.

3. Cover and simmer for 15 minutes until the veg is cooked

Serve with a generous sprinkling of coriander

Nutrition per portion*
Calories 340
Protein 23g
Carbohydrate 14g
Fat 13g
Fibre 2g

This dish goes very well with rice or cous cous, also a very tasty addition is crumbled feta! I sometimes add a little more stock for more of a casserole type dish and the addition of some new potatoes would make this a perfect one pot meal. Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary


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