Saute Of Lamb Express Polenta

• 2 pounds shoulder of lamb or leg, cut in small pieces
• 3 9/16 tablespoons pine nuts
• 1 onion thinly sliced
• 2 zucchini cut in sticks
• 10 cherry tomatoes halved
• olive oil
• white wine 20 cl.
• coriander
• 1/2 teaspoon ras el hanout

1. Heat olive oil in a skillet, saute the lamb until browned on all sides. Set aside.
2. Saute thinly sliced onion.
3. Add the pine nuts.
4. Allow the pine nuts to sweat for 4 minutes on low heat.
5. In a skillet, saute the zucchini over high heat for 5 minutes.
6. Add the cherry tomatoes.
7. Add the Ras el hanout, stir.
8. Deglaze with the white wine.
9. Optionally, add 1/2 glass of water to get a little more juice.
10. Add salt and pepper.
11. Bring to boil, add the meat, and simmer for 5 minutes over low heat.
12. Add a few coriander leaves.
13. Prepare the polenta according to package instructions.

lamb, nuts, onion, zucchini, tomatoes, olive oil, white wine, coriander, hanout

Taken from www.yummly.com/recipe/Saute-of-Lamb-Express-Polenta-782217 (may not work)