Watch how to make this beautiful Mediterrean Lamb Medley recipe with a little help from Olivado. Check out the full instructions here:
1 tablespoon Extra Virgin Olive Oil
250g / 8.8oz lamb fillet, lean, trimmed of any fat and thinly sliced
4 shallots, halved
1/2 bag small 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 / 10fl.oz vegetable stock
250g / 8.8oz cherry tomatoes
1 handful coriander leaves, roughly chopped
1. Heat the Organic Extra Virgin Olive Oil in a large, heavy-based frying pan. Cook the shallots and small 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.
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 minutes until they start to soften.
3. 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.