Prep time 15 mins Cooking time 1 hour Serves 4
800g leg of lamb, trimmed of fat and cut into small pieces Olive oil, a splash 1 green pepper, deseeded and finely chopped 1 yellow pepper, deseeded and finely chopped 1 red pepper, deseeded and finely chopped 8 baby sweetcorn, chopped 3 onions, finely chopped 3 tomatoes, finely chopped 1 tsp fresh thyme 1/2 tsp cumin powder Chopped parsley, to garnish
1 Place meat in a heavy non-stick pan and drizzle olive oil over. Cover and let it braise on mediumhigh heat for 40 minutes, stirring occasionally.
2 Add the peppers, sweetcorn and onions and sauté for 1-2 minutes. Stir in tomatoes, thyme, cumin, salt and pepper. Mix well and then cover. Let it cook for 20 minutes or until the meat is tender.
3 Garnish with parsley and serve with Arabic pickles and bread of your choice.