Lamb and Vegetable Stir Fry

The lamb was from a joint cooked and sliced the previous day. Cut into strips and set aside. The vegetables were cooked first from raw, including red pepper, yellow pepper, Chantenay carrots, fresh peas, chopped spring onion, and shredded tomato. Add Rosemary and Oregano, and shortly before serving, stir in some Chervil. 

Once the carrots were soft, after cooking under glass at a low heat (in sunflower oil, and stirred occasionaly), the strips of lamb were added to the pot and the heat was turned to high for three minutes. The contents of the pot were stirred twice a minute during this period to ensure even heating. The heat was turned down to zero (I have an electric cooking hob which retains a lot of heat) and the pot was left under glass for another three minutes, stirring twice more.  

Lamb and Vegetable Stir Fry

Effectively this dish is a ratatouille without the aubergine, courgette, garlic, and the sauce. If you want it to have a sauce, add a litte tomato puree or passata, and some boiling water, and simmer for five minutes before serving (add the chervil at the very last minute, since its flavour is quickly damaged by cooking).