Duckey’s Healthy Quickie Meal

Moroccan lamb

• Dry fry 500g lamb neck fillet in a non-stick frying pan
  
• Tip in 2 tsp of paprika and 3 tsp of ground cinnamon and fry for one minute
  
• Pour in 400g can of chopped tomatoes and 1 tbsp of chopped parsley
  
• Bring to the boil and then simmer gently with a lid on for 30 minutes or until the lamb is tender
  
• Serve with couscous or a jacket potato and steamed green beans.
  
  For dessert…
  
  Fresh fruit salad and 1 tbsp 0% fat Greek yoghurt.