- 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.
Fresh fruit salad and 1 tbsp 0% fat Greek yoghurt.