Tasty Mediterranean Vegetables With Lamb Recipe

Mediterranean vegetables always taste great when cooked to perfection. And if it is combined with meat, it makes a fabulous combination. Here is a tasty recipe of Mediterranean vegetables with lamb which can be easily termed as a one-pot dish that is perfect for a family meal. Often children refuse to eat vegetables, but with this fantastic culmination of vegetables and protein, it is a tasty twist to your everyday cooking that will certainly win over your children’s heart. It can either be served with breads of your choice or plain white rice.

Let’s Look At The Preparation Of A Tasty Mediterranean Vegetables And Lamb Recipe:

Mediterranean Vegetables With Lamb

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Servings: 4

Ingredients:

Lean Lamb fillet: 250 grams
Cherry tomato: 250 grams
Red pepper: 1 piece
Orange pepper: 1 piece
Green pepper: 1 piece
Courgettes: 2 large
Shallots: 140 grams
Garlic: 1 clove
Cumin powder: ½ teaspoon
Paprika powder: ½ teaspoon
Coriander powder: ½ teaspoon
Olive oil: 1 tablespoon
Vegetable stock: 150ml
Coriander leaves: a handful

Method Of Preparation:

Step 1

Cut the lamb fillet into thin slices and trim fat from the meat. Chop the courgettes into small chunks along with the red, orange and green pepper. Also slice the garlic finely and keep it ready. Cut the shallots into half and start your cooking.

Step 2

Heat olive oil in a pan. Saute the shallots until they turn translucent. Add the thin slices of meat and stir well until it starts changing colour. The meat will gradually turn brownish and will ooze out water. Keep stirring until the water evaporates completely. Cook the shallots and meat on high heat for around 4 to 5 minutes to reach this stage. Once done, add the courgettes and stir well. Allow it to soften. Cook for another 3 to 4 minutes to allow the courgettes to soften.

Step 3

Mix in all the spices one by one. Add salt, followed by cumin powder, coriander powder and paprika powder. Stir well and add a dash of water to prevent the spices from burning. Toss everything well and add the garlic. Let the garlic lose its raw smell. Add peppers and let the meat cook on a slow flame for 5 to 6 minutes. Leave it covered to allow everything to cook properly.

Step 4

Meanwhile, you will notice that the liquid has almost disappeared and it is now time to add the vegetable stock. You can easily prepare vegetable stock at home using any leftover veggies. Unused, old and wilted vegetables kept in the refrigerator can be used for making stock. Simply cut the vegetables into chunks and boil it in water. Flavour the water with 1 or 2 cloves of garlic, half an onion and a few spices such as cinnamon, cardamom and cloves. Boil for at least 20 minutes to get a nice stock. Discard the vegetable pieces and strain the liquid, to be used later for gravies.

Step 5

Cover the pan with a lid and let the stock come to a boil. Add in tomatoes and simmer for another 15 minutes. Keep stirring the meat and veggies occasionally to facilitate even cooking. Add enough stock to cook all the vegetables along with the meat. As the vegetables turn tender, it is time to finish cooking. Add a handful of chopped coriander leaves to the dish and turn off the stove. Keep it covered for some time before serving. This one pot dish can be ideally served with plain rice and some salads.



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