500g lamb neck fillet, cut into bite size pieces

2 tsp paprika

3 tsp ground cinnamon

2 x 400g cans chopped tomatoes with olive oil and garlic

1 tbs finely chopped parsley, plus extra to serve

1. Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.

2. Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.