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Leftover lamb paprikash

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.
Print Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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
  • 1 Tbsp 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

Method
 

  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.