Greek Lamb Stew

This hearty and warming stew flavoured with cinnamon is packed with slow-cooked vegetables and just the thing for a cold day. Hands-on time 30min. Cooking time about

1¾hr. Serves 4

1tbsp olive oil 250g pack diced lamb leg 1 onion, finely chopped 1 aubergine, cut into 2cm (¾in) pieces 2 red peppers, deseeded and sliced 3 garlic cloves, crushed 400g tin chopped tomatoes 1tbsp tomato purée

300ml (½ pint) chicken stock 50g (2oz) pitted black olives 2tsp dried oregano 1 cinnamon stick 2 bay leaves 2 courgettes, halved lengthways and cut into 5mm (¼in) thick slices 200g (7oz) bulgur wheat 50g (2oz) feta, crumbled Small handful dill, chopped

1 Heat the oil in a large pan or casserole (that has a lid) over medium-high heat and brown the lamb pieces all over. Transfer to a bowl. Add onion to pan/casserole, lower heat and cook gently for 5-10min until softened. Add the aubergine and peppers and cook for a further 5min until starting to brown.

2 Stir in the garlic, fry for 1min, then return the lamb to the pan with the tinned tomatoes, tomato purée, stock, olives, oregano, cinnamon stick, bay leaves and some seasoning. Bring to the boil, then turn down the heat, cover and simmer for 45min.

3 Uncover, stir in courgettes, then re-cover and simmer for a further 30min. Remove the lid and simmer for 15min more, until lamb is tender and sauce has thickened.

4 During the final 15min of cooking, bring the bulgur wheat and 400ml (14fl oz) water to the boil in a medium pan and cook over low heat for 10-12min, until water has been absorbed and the bulgur wheat is tender.

5 Check seasoning of stew, scatter over feta and dill and serve with bulgur wheat.

PER SERVING 427cals, 26g protein, 16g fat (6g saturates), 50g carbs (13g total sugars), 11g fibre