Add the lamb and fry for a couple minutes. Add the turmeric and moroccan spice.
Add the cauliflower and courgette cook for a couple minutes.
Cover with a lid and allow to cook for 5 minutes.
Squeeze lemon juice from the lemon wedge over the lamb and season with salt and pepper.
Serve and enjoy.
Note: the smaller you chop the lamb and vegetables, the quicker they will cook.
The cauliflower still has a crunch to it, if you want it a little softer, just cook it a little longer.
I used Greggs Moroccan Spice as it is just spices and salt- no sugar or other nasty ingredients.