Greek lamb bake

Serves 4 Ready in 2½ hours

2 large onions, thinly sliced 400ml boiling lamb stock 3 large garlic cloves, crushed

2 tsp ground cumin

1 tsp ground cinnamon

1 tsp sweet smoked paprika, plus extra to serve Low-calorie cooking spray 800g floury potatoes, peeled and sliced

3 large tomatoes, sliced 2 large courgettes, sliced 2 heaped tsp dried oregano 4 large or 8 small lean lamb leg steaks, all visible fat removed

3 tbsp tomato purée

2 red peppers in brine from a jar, drained

A handful of chopped fresh parsley, to serve Vegetables, to serve

1 Preheat the oven to 180˚C/fan 160˚C/gas 4. 2 Place a large non-stick frying pan over a medium heat and add the onions and 150ml stock. Cook for 5 minutes or until starting to soften, stirring occasionally. Add the garlic, cumin, cinnamon and paprika and cook for 2 minutes.

3 Spray a large non-stick casserole dish with lowcalorie cooking spray. Add layers using half the potatoes, half the tomatoes, half the courgettes and half the onion mixture in the base of the dish, seasoning with salt, pepper and half the oregano as you go.

4 Place the lamb steaks between 2 sheets of cling film and bash with a mallet or rolling pin to flatten slightly. Arrange them so that they cover the vegetables in the dish.

5 Layer the remaining potatoes, tomatoes, courgettes and onions on top of the lamb, seasoning as you go with salt, pepper and the remaining oregano.

6 Add the tomato purée and red peppers to the remaining stock and whizz to a purée using a stick blender or food processor. Pour over the casserole, cover and bake for 1½ hours. Uncover and bake for another 30 minutes or until the potatoes are tender.

7 Scatter over the parsley and serve with the vegetables.