Mediterranean vegetables with lamb

Low-calorie dinner recipe for 4 people, takes only 30 mins; recipe has olive oil, lamb, shallot, courgette, ground cumin, green pepper, garlic clove, vegetable stock, cherry tomato and coriander.

Mediterranean vegetables with lamb

Mediterranean vegetables with lamb

Recipe by Chef Soomro Course: Low-calorie dinner


Prep time

15 mins


  • Coriander: handful coriander leaves, roughly chopped
  • Garlic Clove: 1 garlic clove, sliced
  • Cherry Tomato: 250g cherry tomatoes
  • Olive Oil: 1 tbsp olive oil
  • Vegetable Stock: 150ml vegetable stock
  • Courgette: 2 large courgettes, cut into chunks
  • Ground Cumin: 1/2 tsp each ground cumin, paprika and ground coriander
  • Shallot: 140g shallot, halved
  • Lamb: 250g lean lamb fillet, trimmed of any fat and thinly sliced
  • Green Pepper: 1 red, 1 orange and 1 green pepper, cut into chunks


  1. 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.
  2. 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.
  3. 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.