Leftover Lamb Tacos
Make tasty tacos using leftover lamb in just a few simple steps! Enjoy a flavourful and easy meal that's perfect for Monday night dinner.
Servings 4 Servings/8 Tacos
Calories 788kcal
Ingredients
- Cooking Spray Or Olive Oil
- ½ Red Onion Finely Sliced
- 1 Red Pepper Deseeded and Diced
- 275 g Leftover Roast Lamb Diced into small chunks - use more or less if you have it
- 400 g Tin Kidney Beans Drained - optional - you might not want to use these if you’ve got a lot more lamb
- 1 Tablespoon Cumin
- 2 Tablespoons Chilli Powder
- 1 Tablespoon Paprika
- 1 Teaspoon Oregano
- Pinch Cinnamon
- Pinch Salt and pepper
- 50 ml Water
- 8 Taco Boats or Shells To Serve
- Cheese Salad, and Dips to Serve
Instructions
- Heat the cooking spray or oil in a large, non-stick frying pan over medium heat on the hob.
- Add the sliced onions and fry for 5 minutes until soft. Stirring often.
- Stir in the red pepper and fry for 2 more minutes, stirring often.
- Add the lamb, drained kidney beans, cumin, chilli, paprika, oregano, cinnamon, salt, pepper and water.
- Stir well and bring to a simmer, reducing the heat.
- Cook for 10 minutes, stirring often, until the lamb is piping hot.
- Serve in taco boats, shells, or wraps (warmed to packet instructions) and add cheese, salad and dips as desired.
Notes
- Add a little more water if it’s too dry or sticking to the pan.
- Make sure the lamb is piping hot before serving.
- If you have a lot more lamb, you won’t need the kidney beans, but they are great for bulking the meal out. You could also add other beans if you prefer.
- See the post above for more tips and info.