This tasty stew contains iron-rich lamb, which you need in pregnancy to help your baby grow
1. Heat the oil in a large flameproof casserole dish. Add the lamb and cook for five minutes until starting to brown, then add the onion and cook for a further 7–8 min until soft.
2. Stir in the garlic, tomato purée, spices and red pepper, then pour in the stock.
3. Bring to the boil, then reduce the heat and simmer for 1-2 minutes, then add the pasta and cook for 12 minutes, or according to pack instructions, until the pasta is tender and most of the liquid has boiled away.
4. Season to taste, then serve sprinkled with the feta and parsley.
This recipe is from Hamlyn All Colour: Quick Cook One Pot Meals by Emma Lewis, published by Hamlyn, £4.99.