Aycliffe Today’s resident chef Debbie Elizabeth serves up a weekly mouthwatering suggestion specially for our readers…
This week…
Mediterranean vegetables with lamb
Ingredients
1 tbsp olive oil
250g lean lamb fillet, trimmed of any fat and thinly sliced
140g shallots , halved
2 large courgettes , cut into chunks
½ tsp each ground cumin , paprika and ground coriander
1 red, 1 orange and 1 green pepper , cut into chunks
1 garlic clove , sliced
150ml vegetable stock
250g cherry tomatoes
handful coriander leaves, roughly chopped
Cook 30 mins
Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.
Add the spices and toss well, then add the peppers and garlic. 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.
PER SERVING
192 kcalories, protein 17g, carbohydrate 11g, fat 9 g, saturated fat 3g, fibre 4g, sugar 10g, salt 0.25 g