SERVES 4
PER SERVING
372 CALORIES
17G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 45 MINUTES
450g lean diced lamb
1 medium red onion, finely chopped
2 garlic cloves, crushed
1 red pepper, deseeded and diced
500g tomato passata
2 teaspoons vegetable stock powder, dissolved in 300ml water
1 tablespoon chopped fresh mixed herbs
2 tablespoons chopped fresh mint
2 sweet potatoes, peeled and sliced
1 vegetable stock cube
freshly ground black pepper
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Heat a heavy-based, non-stick pan. Season the lamb with black pepper, add to the hot pan and seal the meat on all sides.
3 Add the onion, garlic and red pepper, and cook quickly over a high heat until soft.
4 Add the tomato passata, made-up stock and the herbs, stirring well. Cover and simmer for 30 minutes to allow the lamb to cook through.
5 Meanwhile, cook the sweet potato slices in a pan of water with the vegetable stock cube.
6 When the meat is tender, stir in the chopped mint and pour into an ovenproof dish. Drain the potatoes and arrange on top of the meat.
7 Bake in the oven for 15–20 minutes until golden.
TIP This recipe is ideal for cooking in a slow cooker
