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Spiced leftover roast lamb stew

After a roast meal we normally have leftovers which can be used for delicious midweek meals. For example, this spiced leftover roast lamb stew is super easy to put together, perfect for a quick family meal. If you have any gravy left - add it to the sauce too.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 red or yellow pepper
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 Tbsp tomato purée
  • 1 Tbsp harissa paste
  • 1 chicken stock cube
  • 2 cups leftover shredded lamb meat
  • 2 Tbsp chopped pistachio
  • 2 Tbsp chopped mint
  • Grated zest of ½ lemon

Method
 

  1. Finely chop the onion and garlic. Heat a spoonful of oil in a large pan and gently sauté them until soft.
  2. Meanwhile, cut the carrots and red/yellow pepper into chunks.
  3. When the onion has softened, add the chopped veggies to the pan, together with the spices. Stir for about half a minute, then add the pastes. Stir again for a few seconds, then add enough water to cover the veggies, together with the stock cube.
  4. Gently simmer for about ten minutes, or until the carrots are tender and the sauce has thickened a bit.
  5. Meanwhile, shred the lamb into bite-sized pieces.Add these to the tomato sauce, when the carrots are tender.
  6. Cook for about 5 minutes to warm the meat through, then stir in the chopped pistachio, mint and lemon zest.
  7. Serve immediately.