Ingredients

• 400g lean lamb (e.g., leg or shoulder, trimmed and cut into 2-3 cm cubes)
• 200g red bell pepper, deseeded and chopped into 2 cm pieces
• 200g green bell pepper, deseeded and chopped into 2 cm pieces
• 250g zucchini, cut into 2 cm thick half-moons
• 250g eggplant, cut into 2 cm cubes
• 400g ripe tomatoes, roughly chopped, or 400g crushed tomatoes
• 150g onion, finely chopped
• 4-5 cloves garlic, minced
• 30g fresh parsley, finely chopped
• 15g fresh dill, finely chopped
• 10g sweet paprika
• 5g dried oregano
• 30ml olive oil
• 150ml low-sodium vegetable broth or water
• Salt, to taste
• Black pepper, to taste

Instructions

1. 1.Preheat your oven to 190°C (375°F).
2. 2.In a large, oven-safe skillet or baking dish, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. 3.Add the lamb cubes to the skillet and brown on all sides for 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. 4.Stir in the chopped bell peppers, zucchini, eggplant, sweet paprika, and dried oregano. Cook for 5 minutes, stirring occasionally, allowing the vegetables to slightly soften.
5. 5.Add the chopped or crushed tomatoes and vegetable broth/water to the skillet. Season generously with salt and black pepper.
6. 6.Bring the mixture to a gentle simmer, then cover the skillet or baking dish tightly with a lid or foil.
7. 7.Transfer the skillet to the preheated oven and bake for 45-50 minutes, or until the lamb is tender and the vegetables are cooked through. Remove the lid/foil for the last 10 minutes if you prefer a slightly thicker sauce.
8. 8.Remove from the oven and stir in the fresh parsley and dill. Taste and adjust seasoning if necessary.
9. 9.Serve hot as a wholesome and flavorful main course.

Nutrition Information

Why this recipe