Leftover Lamb Tagine
Leftover Lamb Tagine is one of my favourite ways to use up leftover roast lamb. A quick version of a classic Moroccan stew, it’s fruity, a little bit spicy, and just totally delicious.
Servings 4 Servings
Calories 598kcal
Ingredients
- 1 tablespoon Cooking Oil
- 2 Cloves Garlic Crushed
- 6 Medium Carrots Peeled and sliced
- 0.5 Red Onion Finely Diced
- 1 Red Pepper Deseeded and chopped into 1-2cm chunks
- 1 Yellow Pepper Deseeded and chopped into 1-2cm chunks
- 1 Medium Sweet Potato Peeled and cut into 2cm chunks or cubes
- 400 g Chopped Tomatoes
- 500 ml Lamb Stock Plus extra water to cover
- 2 Teaspoons Mixed Spice
- Pinch Chilli Flakes
- 250 g Leftover Roast Lamb Chopped into chunks
- 50 g Sultanas
- 100 g Dried Apricots Cut in half
- Giant Couscous enough for four, cooked to package instructions
Instructions
- Place a large cast-iron dish, or other heatproof cooking pot, over a medium heat on the hob.
- Add the oil and allow to warm for 2 minutes.
- Add the garlic, onion, carrots, and peppers and cook for 5 minutes, stirring often, until the onions are soft.
- Tip in the sweet potato chunks and cook for a further 5 minutes, stirring often.
- Pour in the chopped tomatoes, stock, and enough water to cover the veg.
- Add the mixed spice and a good pinch of chilli flakes and stir together well.
- Bring to the boil, reduce the heat and simmer for 20 minutes uncovered, stirring occasionally.
- Add the leftover roast lamb, apricots, and sultanas and stir well.
- Simmer for a further 20 minutes, stirring occasionally, until the sauce has thickened.
- Prepare your couscous to package instructions while the tagine is cooking.
Notes
- I use a large cast-iron dish like this one (affiliate link).
- Nutritional information doesn't include couscous - check the pack.