Serves 4

500 g (1 lb) cooked lamb, cut into strips

6 large, firm tomatoes

60 ml (4 tbsp) olive oil

salt and freshly ground black pepper

2 garlic cloves, finely chopped

90 ml (6 tbsp) spring onions, thinly sliced

90 ml (6 tbsp) finely chopped parsley

grated zest of 1 lemon

1. Lower the tomatoes into boiling water for about 30 seconds, then remove them with a slotted spoon. Skin them at once and cut them into quarters. Remove the seeds and juice from each quarter with a teaspoon, a small knife, or simply with your finger. Cut  the  remaining  outer  shell  and membranes of each quarter into thin strips.

2. Heat the  olive  oil in  a large,  thick-bottomed frying-pan. Add the lamb strips and  cook  over  a  high  heat  until  well browned on  all sides.  Season generously with salt and freshly ground black pepper, and stir in half of the finely chopped garlic. Add the tomato strips and continue to cook, stirring continuously, for about 1 minute.

3. Add the thinly sliced spring onions and finely chopped parsley. Toss well over the heat, then sprinkle with the grated lemon zest and the remaining finely chopped garlic. Cover the pan and allow the aromatics to heat through for 3 minutes before serving.