LEFTOVER LAMB TAGINE

Serves 2-3, Ready in 3 Hours

Leftover Lamb Tagine With Pomegranate & Pistachio

If you cooked up some of our roast lamb and have some leftover juice and meat- this is the recipe for you!

We’re really big on no waste in our house so this is a great way of making the most of those leftovers.

I throw in the whole leftover lamb, with the bone, so it takes a while to cook but when the lamb just falls away from the bone, it’s well worth the time.

If you don’t have any leftover meat, that’s ok, just double up on the chickpeas instead or add in other veggies like peppers, sweet potatoes or aubergine and shorten the cooking time as needed.

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INGREDIENTS

Lamb leg leftovers, Ideally around half of 1.5kg and bone-in.

Leftover lamb juices from the roasting tin

1 Red onion, finely chopped

2 Garlic cloves, finely chopped

50g Dried prunes, chopped

1 Tablespoon ground ginger

1 Tablespoon cinnamon

1 Tablespoon cumin

1 Tablespoon paprika

1 Tablespoon turmeric

1 Tin chickpeas

1 Tin chopped tomatoes

Olive oil

Salt & Pepper

For Serving:

Chopped parsley

Toasted pistachios, chopped

Pomegranate seeds

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Leftover Lamb Tagine 

METHOD

1. Strain the leftover roast lamb juices from the day before through a sieve. Add hot water (or lamb stock) to make up 500ml of liquid.

2. You can cut the leftover lamb from the previous recipe into chunks and set aside for later. Or you can use the whole leg with the bone in too. I like to cut away the bulk of the leftover meat from the bone and then add the bone too.

3. Heat a little oil in a casserole dish and add the onion and garlic, cooking until soft.

4. Add the meat and prunes, then season and add all of the spices.

5. Add the tinned tomatoes and simmer over a low heat for 3 hours.

6. 30 minutes before the end of cooking, add the chickpeas and continue to simmer over a low heat.

7. Serve with a sprinkle of toasted pistachio, pomegranate seeds and parsley.