Lamb Bake with Vegetables & Potatoes

Recipe adapted from Slimming World Magazine

400g lean lamb meat, diced
4 cloves garlic, thinly sliced
2 onions, cut into thick wedges
2 tomatoes, cut into wedges
200g potatoes, peeled and cubed
1 red pepper, desseeded and sliced
1 tbsp paprika
1 tsp ground cumin
juice of a lemon
200ml vegetable stock
200g green beans
1 tbsp corn flour

Pre heat oven to 130 degrees (fan assisted).  Season lamb well.  Place in a fly lite sprayed casserole dish and brown for 6-7 minutes.

Add garlic, onions, tomatoes, potatoes, peppers, paprika, cumin, lemon juice and stock.

Place in oven for 1 1/2 hours until lamb is tender.

For the final 30 minutes of cooking time add the cornfour (mixed to a paste with 2 tbs cold water) and the green beans.  Season well before serving.