Leftover lamb paprikash

Published on 20 May 2025 | In Fusion | By Dinna |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:02 Minutes
- Difficulty Level

Background

Leftover roast lamb can be used for many yummy dishes, such as stews, salads, wraps, pies and so on. This leftover lamb paprikash is an easy way to use some meat up. It’s made with sweet potato and broad beans, so it’s a real fusion dish! Serve it with rice or flatbread. You can add more chilli to the recipe, if you like the heat.

Recipe Rating

(4 /5)
(0 Rating)

Dairy Free, Egg Free, Gluten Free, Sugar Free

The Recipe

Ingredients

1.5 cup leftover roast lamb
1 Tbsp olive oil
1 onion
2 cloves of garlic
½ tsp chilli flakes (optional)
1/ 2 red pepper
1 sweet potato
1 carrot
1Tbsp paprika
1 tsp dried oregano
1 tsp cumin seeds
1 beef or lamp stock cube
1 bay leaf
6 ripe tomatoes
1 cup broad beans
Mint leaves, to serve

Instructions

1. Thinly slice the onion and garlic.
2. Peel the sweet potato then chop it into small cubes.
3. Chop the carrot and red pepper too.
4. Heat the oil in a large, shallow pan.
5. Gently sauté the onion for 5 minutes, then add the garlic, carrot, red pepper and sweet potato pieces.
6. Stir for a minute, then add the cumin seeds, oregano, chilli flakes and paprika.
7. Roughly chop the tomatoes, then add to the stew, including their juice.
8. Stir, then add enough water to cover everything well.
9. Add the stock cube and bay leaf.
10. Bring to the boil, then simmer for 10 minutes.
11. Add the chopped lamb pieces and the broad beans.
12. Cook for another 5-8 minutes, then serve with mint leaves scattered on top.