This wonderful Mediterranean lamb recipe is chock full of colour and veges. A perfect autumn meal.
Ingredients:
1 tablespoon Olivado Extra Virgin Olive Oil
250g NZ lamb fillet, lean, trimmed of any fat and thinly sliced
4 shallots, halved
1/2 bag Wilcox Piccolos Bite Sized Medley Potatoes
½ tsp each ground cumin, paprika and ground coriander
1 red, orange and green capsicum, each deseeded and cut into chunks
1 garlic clove, sliced
300ml vegetable stock (we love Harris Stock)
250g cherry tomatoes
1 handful coriander leaves, roughly chopped
Method:
Heat the oil in a large, heavy-based frying pan. Cook the shallots and Wilcox Piccolos Bite Sized Medley Potatoes over a high heat for 3-4 mins until golden. Add the lamb and stir-fry for 2-3 mins until the lamb is coloured.
Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 minutes until they start to soften.
Pour in the stock and stir to coat. Add the tomatoes, season, and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.
