• 2 tbsp olive oil
  • 6 lamb leg steaks
  • 1 red onion, finely sliced
  • 2 clove garlic, finely chopped
  • 400 g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp balsamic vinegar
  • 250 ml very low-salt vegetable stock (made with ½ low-salt vegetable stock cube), hot
  • 1 large courgette, diced
  • 125 g green beans, trimmed and cut in half
  • Cooked pasta shapes, to serve


  1. 1

    Heat the oil in a large frying pan and cook the lamb steaks in batches for 2 mins each side until browned. Remove the lamb from the pan and set aside.

  2. 2

    Add the onion and garlic to the pan and cook for 3-4 mins until beginning to soften.

  3. 3

    Pour over the chopped tomatoes and add the purée, balsamic vinegar and stock. Stir and bring to a gentle simmer. Return the lamb to the pan and cook over a very gentle heat, covered, for 20 mins.

  4. 4

    Stir in the courgette and beans and cook for a further 15 mins, uncovered, until the lamb is tender and you have a thick sauce.

  5. 5

    Snip the lamb into bite-size pieces with scissors and return to the sauce



    Cook's tip: to serve toddlers, stir the sauce through the pasta.

Nutritional Details

Each serving provides
  • Energy 2353kj 562kcal 28%
  • Fat 16.8g 24%
  • Saturates 3.8g 19%
  • Sugars 11.1g 12%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 327kj/78kcal

Each serving provides

43.9g carbohydrate 7.5g fibre 55.0g protein

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