Spicy lamb and beans (Serves 2)

• 350gm lamb stir-fry, or schnitzel cut into strips
• 2 Tbs yoghurt
• 1 tsp cumin
• ½ small red onion
• handful of green beans
• 2 small zucchini, sliced diagonally
• handful of crispy slivered or chopped almonds
• 3 prunes, diced

In the morning, mix the lamb with the yoghurt and cumin. Marinate in the fridge all day, or at least a couple of hours. Stir a couple of times during the day if you can.

Saute the onions in a little butter and olive oil. Add beans and zucchini and sauté a couple of minutes. Remove the veges to a bowl. Stir fry the lamb till cooked, add back the cooked vegetables, almonds and prunes and stir till warmed through. Serve immediately as is, or with your favourite starchy carb. Some suggestions – basic brown rice, mashed kumera, or mixed baked root vegetables.