Moroccan lamb stew

• lamb↗500g g

  neck fillets, cut into bite-size pieces

• paprika↗2 tsp tsp
• ground cinnamon↗3 tsp tsp
• chopped tomato2 x 400g/14oz cans

  with olive oil and garlic

• parsley↗1 tbsp finely chopped tbsp

  finely chopped, plus extra to serve

Step-by-step instructions

1. 1

   Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.

2. 2

   Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.