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250g lamb, cut into small bite size pieces

125g basmati rice

1 small onion, finely chopped

1 courgette, diced

12 cherry tomatoes, halved

1 x 200g tin of chick peas

1 teaspoon ground cumin

1 teaspoon ground turmeric

Salt

Pepper

preparation 5 mins • you cook for 7 mins • total time 15 mins

Serves 2

Watch a 30 second preview of my cook-along video below

Cumin and turmeric provide the basis for this delicious middle eastern inspired recipe. Succulent lamb and fresh vegetables, bound together with rice - this recipe is easy, has bags of flavour and is ready in the time than it takes to to cook the rice - a perfect quick fix meal. This is a two part recipe. In part one, we start everything cooking. In part two, we finish and serve.

Saucepan with boiling water for the rice

Large frying pan/wok to cook everything else in

Spoons to stir

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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Put a pan of salted boiling water on the hob and and drop in the rice. Give the pan a quick stir then boil as per the packet instructions. Whilst the rice is boiling, put your frying pan on a high heat and add in a teaspoon of both cumin and turmeric. As the pan heats up you should smell the spices as they start to cook. Pour in a good glug of oil (about 2 tablespoons) and then throw in the chopped onions. Give these a stir and leave them cooking in the pan whilst you season the lamb with a good pinch of salt and pepper.

By now, the pan should be nice and hot, so add in the lamb chunks and stir to get them nice and coated with all the wonderful flavours. Cook the lamb, stirring, for about 2 minutes then throw in the tomatoes, courgette pieces and chick peas. Give everything a good stir together and cook for about another minute. Turn the heat off and leave everything to rest in the pan until the rice has finished cooking.

Drain the cooked rice and add it to the pan of lamb and vegetables. Stir thoroughly to coat the rice in the spices, add a pinch of salt and stir again.

To serve, simply divide between two bowls or plates.

I hope that you enjoy it.

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