Ingredients
500g lamb neck fillet, cut into bite size pieces
2 tsp paprika
3 tsp ground cinnamon
2 x 400g cans chopped tomatoes with olive oil and garlic
1 tbs finely chopped parsley, plus extra to serve
Method
1. Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
2. Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.
Nutrition
350 calories, protein 27g, carbohydrate 13g, fat 22g, saturated fat 9g, fibre 2g, sugar 9g, salt 1.47g.