- In heavy frying pan or saucepan, quickly brown lamb in oil over medium-high heat.
- Add courgette and onions and cook until onions are limp, stirring frequently.
- Add green pepper and cook for about 2 minutes.
- Whisk plum tomotoes in a food processor until smooth.
- Add tomatoes, wine (optional), oregano, basil, salt and pepper.
- Add mushrooms and simmer for an additional 5 minutes.
Serve lamb in sauce over cooked rice.