Lamb Pepperonata

Lamb Pepperonata

Serves 6

Points: 4 per serving

Core: 4 for whole recipe (flour)

6 x 150g lean lamb leg steaks

4 tbsp plain flour

1 tsp hot chilli powder

2 tbsp olive oil

1 onion, sliced

½ red pepper, sliced

½ green pepper, sliced

½ yellow pepper, sliced

400g tin chopped tomatoes

300ml lamb or beef stock

Trim fat from steaks. Toss steaks in flour mixed with chilli powder, salt & pepper.

Heat oil and fry steaks until browned on both sides.

Transfer to ovenproof dish.

Add onion and peppers to pan and fry until softened.  Add tomatoes and stock to pan, stir and pour over steaks.

Cover and cook for 45 mins.  Gas 4/180ºC/350ºF

Serve with rice and green veg or salad.

To make ahead:  Cool completely, pack into polybox.  Seal lable and freeze, use within 3 months.

To defrost: Thaw overnight in fridge.

To reheat: Cook at 400ºF/200ºC/Gas 6 for 45 min, or microwave on high for 18 mins.