1 tbsp oil
2 tsp fresh rosemary
2 tsp fresh basil leaves - chopped
460 gm leek - cut into 2.5 cm thick
460 gm lamb - cut into 2.5 cm cubes
400 gm can plum tomatoes
1 tbsp chopped mint
salt and pepper
Fresh mint to garnish
Heat the wok and add the oil. Add the rosemary, basil and leeks and stir-fry gently for 3 minutes. Remove from the wok, and increase the heat.
Add the lamb and stir-fry until well-browned all over.
Return the leeks to the wok. Add the undrained tomatoes and salt and pepper to taste.
Cover and simmer for 20 minutes, adding water if necessary. Serve hot, garnished with fresh mint.
9 Meals to Double and Freeze
9 hours ago